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| 1/2 Tasse | Walnut oil |
| 3 | Cloves (medium) garlic; peeled and crushed |
| 1 Tasse | Bread cubes (1/2 inch) |
| 1 Prise | Plus |
| 1/8 Teelöffel | pepper |
| 1 Esslöffel | Red wine vinegar with 5 to 6% acidity |
| 1 1/2 Teelöffel | Rich chicken stock or canned low-sodium broth |
| 1 1/2 Teelöffel | white wine dry |
| 4 Scheibe | Prosciutto (paper thin) |
| 6 Tasse | Mild greens; loosely packed (Bibb; Boston, or Red-leaf lettuce) |
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In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 10 minutes. Remover and discard the garlic. Increase the heat to moderately high. Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes. Season with a pinch each of salt and pepper and drain on paper towels; set aside.
In a small bowl, whisk the vinegar, chicken stock and wine. Add the remaining 1/8 tsp each of salt and pepper, then gradually whisk in the remaining 1/4 cup walnut oil.
Cut each slice of prosciutto into 4 lengthwise strips. In a large bowl, lightly coat the greens with the dressing. Add the croutons and toss well. Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top. Serve immediately.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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