MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: TENDER GREENS WITH PROSCIUTTO, CROUTONS AND WALNUT OIL VI
  Categories: Italian, Salads
       Yield: 2 servings
  
            INGREDIENTS:
     1/2 c  Walnut oil
       3 md Garlic cloves, peeled and
            -crushed
       1 c  Bread cubes (1/2 inch)
       1 pn Plus 1/8 tsp pepper
       1 tb Red wine vinegar with 5 to
            -6% acidity
   1 1/2 ts Rich chicken stock or canned
            -low-sodium broth
   1 1/2 ts Dry white wine
       4 sl Prosciutto (paper thin)
       6 c  Mild greens, loosely packed
            -(Bibb, Boston, or
            Red-leaf lettuce)
  
   Servings: 2
   
   DIRECTIONS:
   
   In a heavy medium skillet, heat 1/4 cup of the walnut oil over
   moderately low heat. Add the garlic and cook, stirring, until golden,
   about 10 minutes. Remover and discard the garlic. Increase the heat
   to moderately high. Add the bread cubes and saute, turning, until
   golden brown and crisp on all sides, about 5 minutes. Season with a
   pinch each of salt and pepper and drain on paper towels; set aside.
   
   In a small bowl, whisk the vinegar, chicken stock and wine. Add the
   remaining 1/8 tsp each of salt and pepper, then gradually whisk in the
   remaining 1/4 cup walnut oil.
   
   Cut each slice of prosciutto into 4 lengthwise strips. In a large
   bowl, lightly coat the greens with the dressing. Add the croutons and
   toss well. Place the salad on 2 large dinner plates and arrange the
   prosciutto strips decoratively on top. Serve immediately.
   
   Source: Food & Wine magazine, 10/90 From: Sallie Austin
  
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