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Tuscan Bread Salad with Prosciutto di Parma® and CVS California Endive™



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8 oz. Red or white endive
0.75 cup of Champagne-Mustard Vinaigrette Magnifying_glass
2 1/2 cups fresh croutons (1/2")
8 oz. grape tomatoes, halved
1 large (about 1 1/2 cups) cucumber, peeled, seeded, cut in 1/2" dice
1/4 medium red onion, thinly sliced
1/2 cup basil leaves, torn
1/4 cup pitted kalamata olives, slivered
8 thin slices (about 4 oz.) Prosciutto di Parma®


  1. 1
    Cut off endive tips (about 1 1/2"); set aside. Slice the remaining endive in thin crescents (makes about 2 cups). In a large bowl, combine the sliced endive, croutons, tomatoes, cucumber, onion, basil and olives. Add Champagne Mustard Vinaigrette; toss. Let salad stand at least 10 minutes.
  2. 2
    To plate each serving: Lightly pack a cup with one quarter of the mixture; invert onto center of plate. Wrap one slice of Prosciutto di Parma® part-way around salad (leaving top exposed); overlapping ends of the ham, wrap another slice around the rest of the salad to form a cylinder (about 4" in diameter). Garnish with reserved endive tips.


Executive Chef Kyle MacDonald, Napa Valley Premium Wineries

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preparation methods
cuisines European, Italian
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