Curly Endive, Fig & Prosciutto Salad
Cuisine
Italian-American
Persons
4
Serving Size
1 bowl
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- One bunch Curly Endive greens
- 12 figs, sliced
- 2 tbsp. chopped fresh mint
- 1/4 cup extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. lemon juice
- 1 6 oz. pkg. of prosciutto
- Shaved parmigiano-regianno cheese for garnish
Instructions
- In a large mixing bowl, mix the endive, figs, mint, olive oil, vinegar and lemon juice.
- Toss gently without damaging the figs.
- Divide the prosciutto onto four plates.
- Place a helping of the salad on top of the prosciutto.
- Garnish with the shaved cheese.
Notes
This recipe is a riff on a Buca de Beppo recipe. The rich combination of sweetness from the figs and the bite of the vinegar is a delight. I have substituted curly endive for Belgian, but you can mix or substitute a any combination of kale, arugula and/or Romaine lettuce.
If you can’t find fresh figs, rehydrate dried figs by pouring boiling water over them into a bowl. Let soak for 1/2 to 2 hours.
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