Brutus Salad
The inspiration
24 oz. Chopped Romaine Lettuce
12 oz. Sun-Dried Tomato, Julienne
12 oz. Dannon® Oikos® Greek Yogurt Caesar Dressing
18 oz. Prosciutto Ham, Sliced Very Thin
12 Bias-Cut French Bread Slices, ½-Inch Thick, Toasted
1 oz. Parmesan Crisps
The Technique
1. Toss together lettuce, tomatoes and dressing in a bowl to coat completely. Portion evenly onto 6 chilled plates or rimmed soup plates.
2. Arrange 3 1-oz. prosciutto slices onto each salad.
3. Sprinkle each salad with 1 oz. of parmesan crisps. Garnish with 2 pieces of toasted French bread and freshly milled black pepper.
Makes
6 Portions