More Salads Recipes
Wild Boar Prosciutto and Blood Orange Salad
Ingredients
- Romaine Lettuce and rucola (watercress if rucola is unavailable)
- Wild Boar Prosciutto (regular proscuitto may be substituted if you cannot get boar in your area)
- Fresh Parmesan (coarsely grated)
- 1-2 Blood oranges (can substitute with naval oranges)
- 1/2 tbsp. blood orange zest
- Freshly ground black pepper (to taste)
- Homemade croutons (preferably)
- 3/4 c. high quality balsamic vinegar
- 1/4 c. high quality extra virgin olive oil
Instructions
- Chop Romaine, mix with rucola and rinse, set aside and let dry
- Take orange zest before peeling your oranges, set aside; peel oranges and remove all pith
- Remove all outter skin on the orange and cut into chuncks; set aside
- Heat a griddle or frying pan; once hot, place your prosciutto all around the bottom of the pan, and fry on both sides until crisp. Set aside a let cool
- Once the prosciutto has cooled and hardened, chop into slices
- Add orange zest and pepper to balsamic vinegar and mix; add olive oil
- Add greens to bowl, toss in orange chuncks, prosciutto, and a bit of the vinegar mix (save the rest for the top)
- When ready to serve, add in croutons, use the rest of your balsamic vinegar mix, and top with coarsly grated parmesan and fresh ground black pepper.
- Garnish with sliced blood orange if you wish (sans peel)