Rating: 3.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

Martha Stewart Living, April 2001

Gallery

Credit: RICHARD GERHARD JUNG

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.

    Advertisement
  • Combine the olive oil, balsamic vinegar, and thyme in a bowl; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano; toss to combine. Arrange on 4 plates; serve topped with the prosciutto crisps.

Advertisement

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1