8 oz. proscuitto ham, julienned
4 oz. kalamata olives, pitted
4 oz. romano cheese, grated
10 oven dried roma tomatoes (preparation follows)
2 oz. kalamata olive croutons
1-2 oz. garlic vinaigrette (recipe follows)
Cracked black pepper as needed
Classic Garlic Vinaigrette
Yield: 4-5 gallons
1 gal. red wine vinegar
3 cups crushed garlic
1 qt. Dijon mustard
Salt & pepper to taste
12 each egg yolks (optional)
2 gal. olive oil
2 gal. salad oil
2 lbs. Parmesan cheese, grated
1 cup anchovies, minced (optional)DIRECTIONS:1. To assemble salads: Place 8 lettuce leaves on each individual plate. Top each with 2 oz. ham, 1 oz. olives, 1 oz. cheese, 2 oz. dried tomatoes. Top with dressing, croutons and black pepper if desired.
To oven dry tomatoes: Quarter tomatoes and place on baking racks that have been positioned on sheet pans. Season with fresh thyme and basil, salt, white pepper and sugar. Seasonings should be light. Then place in conventional or convection oven set at 250-300°F. Allow tomatoes to roast for 2-3 hours, depending on the amount of moisture in the tomatoes. Tomatoes are done when they are almost completely dehydrated. If you won’t be serving tomatoes right away, drizzle them with olive oil and place in a sealed container.
For Classic Garlic Vinaigrette
1. Combine all ingredients as you would in a true emulsion. Once ingredients are combined and taste is balanced, slowly whisk in oils. Stir in cheese and anchovies.SERVINGS:2-4 servings for saladPHOTO CREDIT:Photo Credit: LEAFY GREENS COUNCIL