I have to mention this Mark Bittman recipe (CL, May 2012). I didn't make the recipe (a good pick on their part!). It was a big hit so mentioning here.
A picture from CL:
Charred BLT Salad
Based on the BLT, this hearty Charred BLT Salad starts with Romaine; then strips of prosciutto, crunchy bread cubes, and cherry tomatoes are scattered on top--finishing with blue cheese that begins to melt when it hits the warm lettuce.
Yield: Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto, cut crosswise into ribbons
1 1/2 cups (1/2-inch) cubed whole-grain bread (about 2 ounces)
1 pint grape tomatoes
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine hearts, halved lengthwise
Cooking spray
1/4 cup chopped green onions
2 ounces blue cheese, crumbled
Preparation
1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add prosciutto; cook 4 minutes or until crisp, stirring occasionally. Remove prosciutto with a slotted spoon. Drain on paper towels. Add bread to pan; cook 3 minutes or until browned, stirring frequently. Combine prosciutto and bread. Add remaining 1 tablespoon oil to pan. Add tomatoes; cook 5 minutes or until skins begins to split, stirring frequently. Pour tomatoes and olive oil into a small bowl. Sprinkle with salt and pepper.
2. Preheat grill to medium-high heat.
3. Coat cut sides of lettuce with cooking spray. Place lettuce, cut side down, on a grill rack coated with cooking spray. Cook 2 minutes or until well marked. Place 1 lettuce half on each of 4 plates. Divide prosciutto mixture and tomato mixture among servings. Top each serving with 1 tablespoon onions and 1/2 ounce cheese.
Nutritional Information
Amount per serving
Calories 226 Fat 16 g Satfat 4.5 g Monofat 9.1 g Polyfat 1.4 g Protein 9 g Carbohydrate 12.9 g Fiber 2.9 g Cholesterol 19 mg Iron 1.5 mg Sodium 559 mg Calcium 120 mg
Mark Bittman, Cooking Light
MAY 2012
A picture from CL:
Charred BLT Salad
Based on the BLT, this hearty Charred BLT Salad starts with Romaine; then strips of prosciutto, crunchy bread cubes, and cherry tomatoes are scattered on top--finishing with blue cheese that begins to melt when it hits the warm lettuce.
Yield: Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto, cut crosswise into ribbons
1 1/2 cups (1/2-inch) cubed whole-grain bread (about 2 ounces)
1 pint grape tomatoes
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine hearts, halved lengthwise
Cooking spray
1/4 cup chopped green onions
2 ounces blue cheese, crumbled
Preparation
1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add prosciutto; cook 4 minutes or until crisp, stirring occasionally. Remove prosciutto with a slotted spoon. Drain on paper towels. Add bread to pan; cook 3 minutes or until browned, stirring frequently. Combine prosciutto and bread. Add remaining 1 tablespoon oil to pan. Add tomatoes; cook 5 minutes or until skins begins to split, stirring frequently. Pour tomatoes and olive oil into a small bowl. Sprinkle with salt and pepper.
2. Preheat grill to medium-high heat.
3. Coat cut sides of lettuce with cooking spray. Place lettuce, cut side down, on a grill rack coated with cooking spray. Cook 2 minutes or until well marked. Place 1 lettuce half on each of 4 plates. Divide prosciutto mixture and tomato mixture among servings. Top each serving with 1 tablespoon onions and 1/2 ounce cheese.
Nutritional Information
Amount per serving
Calories 226 Fat 16 g Satfat 4.5 g Monofat 9.1 g Polyfat 1.4 g Protein 9 g Carbohydrate 12.9 g Fiber 2.9 g Cholesterol 19 mg Iron 1.5 mg Sodium 559 mg Calcium 120 mg
Mark Bittman, Cooking Light
MAY 2012
This needs a post --- Charred BLT Salad/CL!
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