Warm Cannellini Salad with prosciutto
Serves : 6 prep time: 15 minutes cook time: 25 minutes
I have made this recipe for parties and cooking demonstrations and it’s always a success. The prosciutto really takes the beans to new height. Great salad for a brown bag lunch.
4 to 6 slices prosciutto (3 to 4 oz.)
3 tablespoons Olive oil
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon snipped sage
4 cups fresh arugula, bite size or mixed greens
1 -19 oz. can cannellini beans (white kidney beans), rinsed and drained
1. Preheat oven to 375 degrees. Arrange prosciutto in a single layer on a large baking sheet. Bake for about 25 minutes (until you become familiar with the process, keep checking on the prosciutto after 15 minutes) or when it appears crispy (do not move prosciutto during baking). Remove from oven. Crumble with hands when cool. Set aside.
2. In a small saucepan heat oil over medium heat. Add garlic and cook oil until it begins to brown. Remove from heat. Stir in lemon juice, sage, and salt, set aside.
3. Arrange arugula on serving platter and top with beans then prosciutto. Drizzle with warm dressing. Serve immediately.
Tip: make prosciutto crispy on the stovetop by placing it in a skillet in a single layer and cook on medium heat until crispy. Remove from skillet and let cool. Crumble with hands.