Belgian Endive & Prosciutto Salad
with Parmesan Vinaigrette
Belgium meets Italy in this Endive Salad with Prosciutto and a Parmesan Vinaigrette, finished with few thin slices of Parmesan or Parmesan-Reggiano.
You can't get real Italian prosciutto in this country, not legally, anyway. The USDA banned it because of concerns that the ham is dry cured and uncooked. There are Italian exports of so-called prosciutto that are salt cured, much like "country ham" is in this country, but it is not true prosciutto. No matter, it's still pretty good and works well with this recipe.
I also use the roasted red bell peppers that you can buy from the grocer in a jar preserved in water, with Mezzetta being my preferred brand. There are others, but don't confuse this ingredient with roasted red bell pepper that are preserved in olive oil.
A Study of Belgian Endive - Belgian Endive and Prosciutto Salad
Ingredients
- 4 heads Belgian Endive
- juice of 1/2 fresh lemon
- 2-4 fire roasted red bell pepper slices, diced (like, Mezzetta)
- 2 green onions, chopped
- 3 tbsp pine nuts
- 4 oz prosciutto, julienne, plus two whole slices for garnish
- 4 oz long, thin fresh Parmesan cheese shavings
Instructions
- Core the Belgian Endive, separate the leaves, and place in a salad bowl with the lemon juice. Toss to coat.
- Add the diced roasted red bell pepper, julienne of prosciutto and the chopped green onions.
- Make the Parmesan Vinaigrette.
- If the pine nuts are roasted, fine. If not, roast them in an un-greased pie pan for ten minutes in a pre-heated 350-degree oven.
- Toss the greens, prosciutto and red bell pepper in the dressing. Arrange on salad plates and then top with the pine nuts and long, thin savings of the fresh Parmesan cheese. Serve with a tolled, whole slice of prosciutto on the side as an additional garnish.
Salad Dressing Repository - Parmesan Vinaigrette
Ingredients
- 1/3 cup red wine vinegar
- 2 tbsp Dijon mustard
- 1/2 cup lemon juice
- 1/4 tsp Morton Nature's Seasonings
- 1 tsp honey
- 1/4 cup grated Parmesan cheese (like, Kraft green can)
- 1/16 tsp sea salt
- 7-8 grinds freshly cracked black pepper
- 1/2 cup olive oil
Instructions
- Place all ingredients except the oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest at room temperature for an hour before adding to the salad.