Radicchio and Prosciutto Salad with Poppyseed Vinaigrette and Honey-Toasted Croutons
| Serves | 2 |
|---|---|
| Menu Part | Salad |
Chef Wook Kang
Kendall College
Chicago
Bright red radicchio is the way to wake up weary winter taste buds, especially when it goes into a crisp salad dressed with a honey-poppyseed vinaigrette. Chef Wook Kang of Kendall College adds fresh green beans, a little prosciutto and toasty croutons to round out the dish.
Ingredients
Honey-toasted croutons
1 slice rustic bread (baguette or ciabatta), cut into ½-in. cubes
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 cup grated Parmesan cheese
Pinch kosher salt
Pinch ground black pepper
2 tbsp. honey
2 tbsp. olive oil
Salad
1/2 cup radicchio leaves, cut in quarters
1/4 cup fresh green beans, cooked and split in half
Pinch kosher salt
Pinch ground black pepper
2 slices prosciutto, cut into 1/8-in. strips
Honey poppyseed vinaigrette
1/4 cup lemon juice
1/8 cup apple cider vinegar
4 tbsp. honey
1/2 tsp. Dijon mustard
1/2 cup olive oil
Pinch kosher salt
Pinch ground black pepper
1/8 tsp. poppyseeds
Steps
- Preheat oven to 400 F. In large bowl, combine bread cubes, oregano, garlic and onion powder, Parmesan cheese, salt and pepper. Add olive oil and honey to the bowl and toss until well coated. Place on sheet pan and bake 5 to 10 minutes until lightly browned. Remove from oven and let cool.
- Wash radicchio leaves and drain on a paper towel-lined plate. In bowl, combine radicchio and green beans; toss with salt and pepper.
- For vinaigrette, in blender container, combine lemon juice, apple cider vinegar, honey, mustard and olive oil; blend until emulsified. Add salt and pepper to taste; fold in poppyseeds.
- In salad bowl, combine radicchio, prosciutto and green beans. Add 4 tablespoons vinaigrette; toss well to combine.
- To serve, divide salad greens on plates and top with honey croutons.
Photo courtesy of National Honey Board