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Grilled Romaine with Prosciutto di Parma® and Parmigiano-Reggiano®

Cos-romaine-growponics-indiana-hydroponics-greenhouse-mt-vernon-indiana

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4
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INGREDIENTS

4 oz. (8 slices) Prosciutto di Parma, thinly sliced
2 romaine lettuce hearts, halved lengthwise
1/2 cup olive oil
1/4 cup white wine vinegar
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 cup Parmigiano-Reggiano shavings

INSTRUCTIONS

  1. 1
    Cut six slices of Parma ham in thin ribbons. Cut remaining two slices in half; set aside.
  2. 2
    Heat a nonstick grill pan over medium-high heat.
  3. 3
    Combine olive oil, vinegar, garlic, salt and pepper in a small bowl. Brush romaine on both sides with vinaigrette.
  4. 4
    Place each romaine heart half cut side down on the grill pan. Grill on both sides for 1 to 2 minutes, or until wilted and grill marks form on the bottom.
  5. 5
    Serve immediately with Prosciutto di Parma and Parmigiano-Reggiano shavings.

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preparation methods
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cuisines European, Italian
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