Maggiano's Little Italy House Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From the restaurant chain. I just had it in FL and it was so delicious. Couldn't stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar. Ingredients:
5 cups romaine lettuce, bite-size |
5 cups iceberg lettuce, bite-size |
1 small red onion, peeled and thinly sliced |
4 ounces blue cheese, crumbled |
corn oil, for frying |
4 ounces thinly slices prosciutto, cut into 2-inch squares |
1 tablespoon dijon mustard |
2 teaspoons granulated sugar |
3/4 cup water |
2 teaspoons fresh garlic, minced |
1/3 cup red wine vinegar |
1 tablespoon salt |
2 cups vegetable oil |
fresh ground black pepper, to taste |
1 pinch dried oregano |
Directions:
1. In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
2. For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
3. Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
4. Refrigerate extra dressing in airtight container for future use.
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