Ingredients
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5 cups romaine lettuce, bite-size
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5 cups iceberg lettuce, bite-size
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1 small red onion, peeled and thinly sliced
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4 ounces blue cheese, crumbled
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corn oil, for frying
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4 ounces thinly slices prosciutto, cut into 2-inch squares
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1 tablespoon Dijon mustard
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2 teaspoons granulated sugar
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3/4 cup water
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2 teaspoons fresh garlic, minced
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1/3 cup red wine vinegar
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1 tablespoon salt
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2 cups vegetable oil
Instructions
- In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
- For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
- Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
- Refrigerate extra dressing in airtight container for future use.