Ingredients
- 1 med. red onion
- sliced into thin rings
- 1/2 c. red wine vinegar
- 1 sm. head each romaine
- radicchio
- red-leaf lettuce and curly endive
- 1/2 c. (2 ounce.) pine nuts
- toasted
- 3 to 4 whole scallions
- thinly sliced on the diagonal
- 3 ounce. Italian Parmigiano-Reggiano cheese
- shaved with a vegetable peeler into thin curls
- 3 ounce. thinly sliced Prosciutto di Parma
- cut into bite size squares
- 1 c. light packed fresh basil leaves
- 1 c. light packed fresh Italian parsley leaves
- 8 lg. cloves garlic
- cut into 1/4 inch dice
- About 2/3 c. extra virgin extra virgin olive oil
- 3 to 6 tbsp. balsamic vinegar
- 3 tbsp. red wine vinegar
- About 1 tbsp. dark brown sugar
- Salt and freshly grnd black pepper to taste
Instructions
- Serves 6 to 8 generously as an antipasto, 6 as a light supper.
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