Three Green Salad With Warm Balsamic Dressing

Adapted from The Splendid Table by Lynne Rosetto Kasper. Excellent as a light entrée or dinner side salad.

Ingredients:

• 1 medium red onion, sliced into thin rings
• 1/2 cup red wine vinegar
• 1 small head each romaine, radicchio, red-leaf lettuce, and curly endive
• 1/2 cup pine nuts, toasted
• 3 to 4 scallions, thinly sliced diagonally
• 3/4 cup Italian Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls
• 3 oz thinly sliced prosciutto, cut into bite-sized squares
• 1 cup lightly packed fresh basil leaves
• 1 cup lightly packed fresh Italian parsley leaves

Dressing

• 8 large cloves garlic, chopped
• 2/3 cup extra-virgin olive oil
• 3 to 6 Tbsp best-quality balsamic seasoning vinegar
• 3 Tbsp red wine vinegar
• 1 Tbsp dark brown sugar
• Salt & freshly ground pepper, to taste

Directions:

Rid the onions of their sharpness by soaking in the 1/2 cup vinegar about 30 minutes. Tear salad greens into bite-sized pieces. In a large bowl, toss the greens with half the pine nuts, all the scallions, half the cheese and prosciutto, and all the basil and parsley.

Dressing: Sauté garlic in olive oil over very low heat 8 minutes or until barely colored. Remove garlic with a slotted spoon and reserve. Turn the heat to medium-high; add the vinegars to the oil. Cook a few moments or until the acid has diffused slightly. Add brown sugar to taste, and let the mixture bubble slowly 1 minute. Taste for sweet/tart balance. Be aware the mixture is very hot! Stir in extra brown sugar or balsamic vinegar to taste. Stir in the reserved garlic, and season with salt and pepper.

Top the salad with drained red onion, and scatter the remaining pine nuts, cheese, and prosciutto over the top. Stir dressing vigorously to blend, and spoon over the salad. Serve immediately.

Makes 8 servings

Working Ahead: This salad can be assembled several hours ahead (without the dressing): cover it with plastic wrap and refrigerate. Serve it slightly chilled. The dressing can be made up to several hours ahead. Cover and set aside at room temperature. Reheat dressing, and stir vigorously just before spooning over salad.