Escarole and ham salad

1 Servings

Ingredients

Quantity Ingredient
½ cup Vegetable oil or olive oil
30 larges Garlic cloves,; peeled
½ pounds Country ham,; cut into 1/4-inch cubes
1 large Head escarole, washed and dried, torn or; cut into bit
1 large Head Romaine, washed and dried, torn or; cut into bite
2 tablespoons Finely chopped thyme or basil; (optional)
1 cup Red wine vinegar
Freshly ground black pepper

Directions

Heat half the oil in a large frying pan. Add the garlic and cook over medium-low heat until golden brown and tender, about 30 minutes. Add more oil as needed. Add the country ham and toss briefly to coat and marry the flavors. Set aside until needed, up to 1 day. When ready to serve, reheat the oil, garlic, and ham mixture. When hot, add the lettuce and toss for 1 to 2 minutes, until well coated with the juices and slightly wilted. Taste.

Add the herbs, vinegar, and pepper as needed.

Yield: 4 to 6 servings

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7092 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:00:20 -0500 From: Meg Antczak <meginny@...>

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