PLT Salad with Creamy Aioli Dressing
12 slices Prosciutto di Parma or San Danielle, 6 ounces
1/2 loaf coarse textured bread
6 tablespoons extra virgin olive oil
12 cups mixed baby salad greens
8 ounces various colored cherry tomatoes, halved
1 clove garlic
3 tablespoons homemade mayonnaise (Aioli)
1 1/2 tablespoons white wine vinegar
Freshly ground black pepper
Preheat an oven to 400F.
Place the prosciutto in a single layer on a lightly oiled baking sheet and bake until crispy and light golden, 7 to 8 minutes. Reserve the prosciutto. Cool and crumble coarsely.
Tear the bread into 3/4 to 1-inch pieces. Alternately you can cut the bread into 3/4-inch cubes. Place on a baking sheet and drizzle 3 tablespoons of the olive oil. Sprinkle with salt. Bake in the oven, tossing half way through, until crisp and golden, 8 to 10 minutes.
In the meantime, place the salad greens and cherry tomatoes in a large salad bowl.
Place the garlic, mayonnaise and vinegar in a bowl and add the remaining 3 tablespoons olive oil and whisk together. Season with salt and pepper. Add the dressing and prosciutto to the lettuce and tomatoes and toss together. Serve immediately.