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Recipe from: Laura Engles
8 ounce Parma ham
8 sage leaves
2 ounce radicchio
2 ounce rucola
2 ounce curly lettuce
2 ounce watercress
1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar.
Clean and cut various lettuces, wash well, drain well, arrange in the center of individual plates. Select the best Parma ham, preferably from S.Daniele, other varieties tend to be saltier but are preferred by some, slice the prosciutto a little thicker than normal. Sauté with the olive oil and 8 sage leaves until almost crispy, add the vinegar, pour the hot liquid, the slices of prosciutto and sage on top of the salad and serve immediately.