Maggiano’s Mixed Green Salad

Back in 1998, soon after Maggiano’s Little Italy Restaurant opened in Costa Mesa, Calif., I asked for the recipe for the place’s house salad. At the heart of the delicious mix was the crunch of prosciutto “croutons.” Manageable pieces of prosciutto are fried until they turn a deep brown color and curl up on the ends; drained and cooled, they are crumbled into small bits and tossed with bite-size pieces of romaine and iceberg lettuce, thinly sliced red onions, crumbled blue cheese and enough sweet-sour style vinaigrette dressing to barely coat the leaves. The prosciutto “croutons” can be stored at room temperature, airtight, for up to one week.

Yield: 8 servings

INGREDIENTS

Vegetable oil or canola oil, for frying

4 ounces thinly sliced prosciutto, torn into 2-inch pieces (don’t need to be exact size)

Dressing:

1 tablespoon Dijon mustard

2 teaspoons sugar

1⁄3 cup water

2 teaspoons minced, fresh garlic

1⁄3 cup red wine vinegar

2 teaspoons coarse salt

2cups extra-virgin olive oil or vegetable oil

Freshly ground black pepper to taste

Pinch dried oregano

Salad:

About 5 cups bite-size pieces romaine lettuce (I often use whole “baby” romaine leaves, some green, some red)

About 5 cups bite-size pieces iceberg lettuce

1 small red onion, peeled and thinly sliced, see cook’s notes

4 ounces crumbled blue cheese

Cook’s notes: Start by taking a little bite of sliced red onion. If it is fiery, submerge the slices in ice water for 20 minutes or so. Drain and pat dry before adding to the mix. The dressing recipe makes much more than is required for the salad. If desired, cut the ingredients in half to make a smaller amount. I make it as written because it is convenient to have it in the fridge for future salads. Be sure to give it a good stir before use.

PROCEDURE

1: In a large, deep skillet, heat 1⁄2-inch oil on mediumhigh heat. Add prosciutto and cook until it turns dark brown and curls up on the ends. Drain on paper towels. Cool and crumble into small bits.

2: Prepare dressing. In a medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in a thin stream. Add pepper and oregano; whisk to combine. Taste. Adjust seasoning as needed. You may want to add a little more sugar or garlic.

3: Place lettuce, onion, cheese and prosciutto in large bowl. Toss. Stir dressing. Add enough dressing to lightly coat the leaves; toss and serve immediately. You will have extra dressing. Store airtight in the refrigerator for future use.

Source: Maggiano’s Little Italy Restaurant, Costa Mesa

PHOTO BY CATHY THOMAS This mixed green salad recipe from Maggiano’s Little Italy Restaurant gets a kick from the crunch of prosciutto “croutons.”