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