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Fork on the Road Recipe: Wilted Green Salad with Prosciutto

From Linda Bladholm's Fork on the Road

SALAD

WILTED GREENS WITH PROSCIUTTO

Use a mixture of greens that wilt easily, such as arugula, Swiss chard, baby spinach, dandelion leaves, oak-leaf lettuce and/or flat-leaf parsley. Serve with crusty bread and some cheese.

• 2 tablespoons red wine vinegar

• Coarse sea salt and freshly ground pepper

• 1 large shallot, finely chopped

• 1 garlic clove, finely chopped

• 6 tablespoons extra-virgin olive oil

• 12 ounces of mixed salad leaves (see note above)

• 12 thin slices of prosciutto, cut into slivers

Pour the vinegar into a large skillet, add a generous pinch of salt, and stir until dissolved. Add the shallot and garlic. Simmer over medium heat 2 to 3 minutes; do let it brown.

Stir in the olive oil, add plenty of pepper and heat the dressing until steaming.

Add the greens, tossing and stirring until they are just wilted but have not gone entirely limp.

Using a slotted spoon, transfer the greens to a large salad bowl and scatter with the prosciutto. Pour the dressing left in the pan over the top. Serve at once. Makes 6 servings.

Source: Adapted from A Glorious Harvest by Henrietta Green, (Sedgewood, 1992).

Per serving: 172 calories (78 percent from fat), 15.1 g fat (2.4 g saturated, 10.6 g monounsaturated), 12.6 mg cholesterol, 6.2 g protein, 3.5 g carbohydrates, 1.1 g fiber, 607.4 mg sodium.