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Prosciutto-Wrapped Greens

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Serves 8

  • by from Fine Cooking
    Issue 64

  • 3 Tbs. extra-virgin olive oil
  • 2 tsp. red-wine vinegar
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 lb. mesclun or arugula, washed and spun dry
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. freshly grated Parmigiano Reggiano
  • 12 thin slices prosciutto
Tip:
If the prosciutto is very long, cut each piece in half crosswise first.

In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.

Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces on the diagonal  (two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 90; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 2; Protein (g): protein g 5; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 600; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 0;

Photo: Scott Phillips

Love these. A big hit with everyone and a great finger food version of a salad.

so easy to make!!! so delicious!!! perfect salad appetizer!!!!

Absolutely delicious & easy to assemble...nobody had seen them before and everyone loved them! Will definitely make them again.

Delicious and easy and a party hit! Used arugula and mixed greens from my farmer's basket and the arugula added just the right kick.

awesome! these flew off the plate at a recent barbeque!

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