Escarole Salad with Provolone, Warm White Beans, and Prosciutto Crisps
 
 
by:
Serves: 4
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 3 ounces thinly sliced prosciutto, cut into small dice
  • 2 garlic cloves, minced
  • 1 can ((15 to 16 ounces) cannelini beans, not drained
  • 1 head escarole, halved, cored, chopped, washed, and dried
  • ½ red bell pepper, stemmed, cored, seeded and cut into short thin strips
  • ¼ large red onion, thinly sliced
  • 16 pitted kalamata olives, coarsely chopped (about ¼ cup)
  • 3 ounces provolone cheese, cut into small dice
  • ½ tablespoons red wine vinegar
Instructions
  1. Heat 1 tablespoon of the oil in a small skillet over medium heat. Add prosciutto and cook, stirring frequently until crisp and darkened in color, about 5 minutes. Remove with a slotted spoon; Add garlic to the skillet; saute until golden, just seconds. Add beans and their liquid; simmer until heated through and juices reduce slightly, a couple of minutes.
  2. Meanwhile, mix escarole, pepper, onion, olives, and cheese in a large bowl. Drizzle in remaining oil and a sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again. Add beans; toss again. Taste and adjust seasonings adding a splash more vinegar. Sprinkle with prosciutto crisps and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/videos/two-fall-salads-the-video/