PLT Salad with Creamy Aioli Dressing
Preheat an oven to 400F.
Place the prosciutto in a single layer on a lightly oiled baking sheet and bake until crispy and light golden, 7 to 8 minutes. Reserve the prosciutto. Cool and crumble coarsely.
Tear the bread into 3/4 to 1-inch pieces. Alternately you can cut the bread into 3/4-inch cubes. Place on a baking sheet and drizzle 3 tablespoons of the olive oil. Sprinkle with salt. Bake in the oven, tossing half way through, until crisp and golden, 8 to 10 minutes.
In the meantime, place the salad greens and cherry tomatoes in a large salad bowl.
Place the garlic, mayonnaise and vinegar in a bowl and add the remaining 3 tablespoons olive oil and whisk together. Season with salt and pepper. Add the dressing and prosciutto to the lettuce and tomatoes and toss together. Serve immediately.
12 slices Prosciutto di Parma or San Danielle, 6 ounces
1/2 loaf coarse textured bread
6 tablespoons extra virgin olive oil
12 cups mixed baby salad greens
8 ounces various colored cherry tomatoes, halved
1 clove garlic
3 tablespoons homemade mayonnaise (Aioli)
1 1/2 tablespoons white wine vinegar
Freshly ground black pepper