Monday, March 21, 2011
Wedge with Blue Cheese and Prosciutto
Wasn't it not long ago that iceberg lettuce was so "last year." I am still partial to arugula, baby spinach, boston etc but the iceberg provides a nice crunch for this salad.
But first we had a glass of wine. Typically we do not drink wine with a salad. I agree with those who say wine and vinegar dishes just don't mix. But we had this bottle that we brought back from Italy. It was a gift from the vineyard where we took a tour. We were told it was one of the oldest wineries in the Brunello region. and this Rose is the owners favorite. We do not typically like rose but wanted to taste it...so we had a glass before dinner.
The wine: 2007 Biondi-Santi Rosata di Toscana. There remains half of the bottle in the frig.
Now to the salad. Many restaurants serve some version of this, so it is an adaptation of several...
Salad Entree: Wedge with Blue Cheese and Prosciutto. The dressing is olive oil, pinot grigio vinegar (Lucini), some blue cheese (Maytag) blended in a small blender. I crisp the prosciutto. The wedge is cut and layered with the crumbled blue cheese, prosciutto, thinly sliced onion, dressing, halved cherry tomatoes and seasoned with fresh ground pepper.
The salad is served with a crusty bread.