Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette

Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette is a side dish that serves 6. One portion of this dish contains around 11g of protein, 35g of fat, and a total of 470 calories. For $2.29 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 33 people have tried and liked this recipe. If you have baby arugula, thick-cut bacon, black pepper, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a good spoonacular score of 61%. Frisée-Lardon Salad, Green Salad with Prosciutto Vinaigrette, and Prosciutto and Melon Salad with Cantaloupe Vinaigrette are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the creamy lardon vinaigrette1. In a medium sauté pan over medium heat, cook the bacon, stirring often, until the fat has rendered and the bacon is crisp, about 5 minutes.2. Deglaze with the vinegar and continue to simmer until the vinegar is reduced to 2 teaspoons, about 3 minutes. Immediately add the cream and bring to a boil. Simmer the vinaigrette until it thickens slightly and coats the back of a spoon, about 2 minutes. Season the vinaigrette to taste with pepper.Make the croutons3. Adjust the top rack of the broiler 4 inches from the heat source and preheat the broiler.4. Slice the baguette into twelve 1/2-inch-thick slices. Arrange the baguette slices on a baking sheet, brush with olive oil, and rub each slice with the cut side of the halved garlic, discarding the used garlic.5. Slice each goat cheese crottin into 6 thin slices and place 1 slice atop each crouton. Press a slice of the raw garlic into the cheese. Broil until the cheese begins to melt and the edge of the bread is toasted, about 1 minute.Assemble the prosciutto and crottin cheese salad6. In a medium bowl, toss the frisée and arugula with the olive oil and red wine vinegar and season to taste with salt and pepper. Divide the salad among 6 serving plates and drape the prosciutto over the salad. Place 2 croutons on top of each salad and drizzle the bacon vinaigrette over the croutons. Garnish with chopped chives and black truffle, if using.

 

Step by step:

1. Make the creamy lardon vinaigrette

2. In a medium sauté pan over medium heat, cook the bacon, stirring often, until the fat has rendered and the bacon is crisp, about 5 minutes.

3. Deglaze with the vinegar and continue to simmer until the vinegar is reduced to 2 teaspoons, about 3 minutes. Immediately add the cream and bring to a boil. Simmer the vinaigrette until it thickens slightly and coats the back of a spoon, about 2 minutes. Season the vinaigrette to taste with pepper.Make the croutons

4. Adjust the top rack of the broiler 4 inches from the heat source and preheat the broiler.

5. Slice the baguette into twelve 1/2-inch-thick slices. Arrange the baguette slices on a baking sheet, brush with olive oil, and rub each slice with the cut side of the halved garlic, discarding the used garlic.

6. Slice each goat cheese crottin into 6 thin slices and place 1 slice atop each crouton. Press a slice of the raw garlic into the cheese. Broil until the cheese begins to melt and the edge of the bread is toasted, about 1 minute.Assemble the prosciutto and crottin cheese salad

7. In a medium bowl, toss the frisée and arugula with the olive oil and red wine vinegar and season to taste with salt and pepper. Divide the salad among 6 serving plates and drape the prosciutto over the salad.

8. Place 2 croutons on top of each salad and drizzle the bacon vinaigrette over the croutons.

9. Garnish with chopped chives and black truffle, if using.

Nutrition Information:

covered percent of daily need