MMMmmmm Food!

MMMmmmm Food!

Friday, April 22, 2011

Fancy Crisp Prosciutto Caesar Salad!

Do you want to dress up a boring, old Caesar salad???  Well check this out...

Preheat oven to 400 degrees

6-7 slices of good prosciutto (aged 24 months)
extra virgin olive oil
ground black pepper
parmesan cheese (finely grated)
hearts of romaine
caesar dressing

(I'm not going to attempt making my own Caesar dressing here - Just use whatever your favorite one is from a grocery store.  I mixed a fat free with a more creamy style and it came out nice).

Line a baking sheet with a Silpat pad - This is an amazing tool! 
Whatever you put on there will not get stuck.
Brush each slice with some olive oil and ground pepper.  Bake for about 10 min... but don't let them burn!  You want them to get crispy - might take a little longer too.
Doesn't that look so good?!
Let them cool on a rack - clean off the silpat for the parmesan!
Use a box grater on a chunk of parmesan (medium grate) - Then use a spoon to make rounds of parmesan on the silpat.  I only made two medium size ones here - you could make as many as you want!  Just make sure they have enough room to spread out some as they bake.  Give them about 8-10 minutes at 400 degrees.  (Another time to watch them so they do not get too brown).
Take them out when they look crsip and not oily anymore.
Here you can get creative - either let them cool on the pan and you'll have flat circles - or lift them up and bend them while hot.  They will harden pretty quick once you lift them.  Mine got a bit of a curl shape because of how I took them off - whatever floats your boat!
This is like a double whammy of savory goodness!  (The parm crisps are amazing in soups too!  When you put them in a hot soup, they melt a little from the liquid - yum)
Throw together your greens and dressing - I added some pine nuts too.  Then add the two crispy elements!  I left them whole for the picture... but it's fun to break them up so each bit has some.
ahhhh my mouth is watering now!  Time for lunch.........

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