Prosciutto di Parma Salad
Among Chef Michael Uddo’s great food memories from visits to Italy is one of a large bowl of tender, fresh-from-the-garden greens with extra-virgin olive oil on the side, set out in a hotel lobby for guests to enjoy. He seems to have distilled this memory in the recipe that follows.
- Belgian Endives - 2
- Frisee - 1 cup
- Mache - 2 cups
- Radicchio - 1 head
- Prosciutto di Parma - 3-1/2 ounces, sliced paper thin
- Romano cheese - 2-1/2 ounces
- Coarsely ground black pepper - 2 tablespoons
- Extra-Virgin Olive Oil - 3/4 cup
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 cheese into thin pieces and place in a large salad bowl. Add the greens, radicchio, Prosciutto, black pepper, and extra-virgin olive oil. Toss and serve. Or, arrange on individual plates in a radial design with the Prosciutto in the center, rolled into a rosette.