Prosciutto Di Parma Salad Recipes

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PEAR AND PROSCIUTTO DI PARMA SALAD



Pear and Prosciutto Di Parma Salad image

Make and share this Pear and Prosciutto Di Parma Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Ham

Time 16m

Yield 4 serving(s)

Number Of Ingredients 15

1 egg white, beaten
1 cup progresso Italian style breadcrumbs
8 ounces goat cheese, cut into 1/4 inch slices
2 tablespoons butter
1 head boston lettuce
2 ripe pears, thinly sliced
12 slices prosciutto di Parma
1/4 cup lightly toasted walnuts
2 tablespoons fresh orange juice
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard (DONT use yellow or French's mustard)
1/4 teaspoon sea salt
1/4 teaspoon white sugar
1/3 cup olive oil
4 -5 dashes pepper, milled

Steps:

  • In small dishes, place egg whites and bread crumbs.
  • In a large skillet over medium high heat, melt butter.
  • Dip goat cheese slices first in the egg whites, second in the bread crumbs.
  • Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
  • Remove and set aside.
  • In a small bowl whisk together all the ingredients from orange juice to the pepper.
  • On each of 4 salad plates, arrange 3 lettuce leaves.
  • Place 2 pear fans on each plate.
  • Place/tuck 3 slices of Prosciutto on each plate.
  • Center the goat cheese rounds, dividing evenly.
  • Drizzle with vinaigrette and sprinkle with walnuts.
  • Serve.

PROSCIUTTO DI PARMA SALAD



Prosciutto Di Parma Salad image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Michael Uddo of G & E Courtyard Grill, featured in The Louisiana New Garde television series.

Provided by Molly53

Categories     Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 Belgian endive
1 cup frisee
2 cups mache
1 head radicchio
3 1/2 ounces prosciutto di Parma, sliced paper thin
2 1/2 ounces romano cheese
2 tablespoons black pepper, coarsely ground
3/4 cup extra virgin olive oil

Steps:

  • Wash, drain and chill all of the greens.
  • Remove the core from the radicchio, cut into quarters and chill.
  • Cut the prosciutto into strips and set aside.
  • Shave the Romano into thin pieces and place in a large salad bowl.
  • Add the greens, radicchio, prosciutto, black pepper and oil.
  • Toss and serve or arrange on a chilled salad plate in a radial design with the prosciutto in the center.

Nutrition Facts : Calories 482.8, Fat 45.9, SaturatedFat 8.8, Cholesterol 18.5, Sodium 271.4, Carbohydrate 12.3, Fiber 9.5, Sugar 0.8, Protein 9.4

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