Monday, July 4, 2011
Prosciutto Carpaccio Salad
Prosciutto Di Parma- 12 slices
Baby lettuce or Arugula, cleaned, dried and roughly chopped
1/4 pound, shaved Parmesan
2 Tablespoon extra virgin olive oil
1/4 cup Vegenaise or mayo
2 Tablespoon lemon juice
1 1/2 Tablespoon Dijon mustard
1 shallot, finely minced
1 clove garlic, finely minced
fresh ground pepper
Make the sauce by whisking the mayo, lemon juice, Dijon, shallots and garlic and fresh pepper together.
On each serving plate, place 2 slices of prosciutto and top with a bunch of salad greens.
Drizzle with sauce and some extra virgin olive oil.
Top with shaved Parmesan.
Note: this sauce would be great as a dressing for ham and cheese sandwiches