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Recipe

Prosciutto-Wrapped Greens

Scott Phillips

Servings: 8

Ingredients

  • 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

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 15
  • Sodium (mg): 600
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 5

Preparation

  • 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.

Tip

If the prosciutto is very long, cut each piece in half crosswise first.

Reviews

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Reviews (8 reviews)

  • decardon | 01/01/2020

    Excellent, light appetizer! Great reviews from friends! Used spring herb lettuce mix because it's what I had. Per other reviewer, agree that arugula would be a perfect match!

  • User avater
    thebusychef | 11/10/2019

    So good, so easy.

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