Brutus Salad

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.


6 Portions