Friday, May 23, 2014

Crispy Blue Cheese Salad

One of my favorite California restaurants is The Old Vine Café-everything I’ve eaten there is amazing, and my friends and I love to have birthday celebrations there.  Though it's hard to choose a favorite dish, it's probably the Crispy Blue Salad, a mixed greens salad filled with prosciutto and crispy onion strings and dressed lightly with blue cheese dressing.  Since I’m living in Boston these days, I’ve created my own version of their salad
the ingredients

cooked prosciutto

toasted croutons-you can purchase croutons instead of making them

David Lebovitz's blue cheese dressing-dressing, too, can be purchased
to save time

Crispy Blue Cheese Salad

8 oz. mixed greens
8-10 grape tomatoes, sliced in half
2 oz. French fried onion strings
4 oz. Prosciutto, thinly sliced
4 thin slices of French or Italian bread
1/2 oz. Parmgiano Reggiano cheese, grated
Blue Cheese dressing to taste

Preheat oven to 350º.  Place prosciutto in a single layer on baking sheets.  Bake 12-14 minutes or until crispy.  Remove from oven and set aside.  When cool, break or cut into small pieces

Evenly distribute Parmigiano Reggiano onto bread slices-toast in oven until crisp, about 5-10 minutes.  Set aside croutons.

To make the salad, toss together the mixed greens, tomatoes, French fried onion strings, prosciutto and dressing.  Top with croutons and serve.

Blue Cheese Dressing-recipe available here.  I used milk and yogurt in place of buttermilk, as suggested in the recipe.

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