The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons extra-virgin olive oil, plus more for the pan
4 slices prosciutto (about 2 ounces)
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, roughly chopped
Coarse salt and freshly ground pepper
6 ounces hearts of romaine, leaves torn in half
1 ounce Pecorino Romano shavings
Preparation
Step 1
Preheat the oven to 400°F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
Step 2
Combine the olive oil, balsamic vinegar, and thyme; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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