Maggiano's Little Italy Italian Salad

By Taraespo

Ingredients

• Dressing:
• 5 cups romaine, bite size
• 5 cups iceberg lettuce, bite size
• 1 sm red onion, thinly sliced
• 6 oz blue cheese, crumbled
• 1 red pepper, diced
• 1 can of artichoke hearts, drained and cut into quarters
• 5 green onions, chopped
• corn oil, for frying
• 4 oz. prosciutto, thinly sliced and cut into 2" squares
• 1 T. Dijon mustard
• 2 tsp sugar
• 1/2 c. water
• 4 cloves of garlic grated
• 1/3 c. red wine vinegar
• 1 T. salt
• 1 c. olive oil
• fresh ground black pepper, to taste
• 1 pinch dried oregano

Preparation

Step 1

In large skillet, heat corn oil and add prosciutto. Cook until it turns brown and curls. Drain on paper towel (and hide from the men in your family)

For dressing, in med bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined, then whisk in oil in thin stream. Add pepper and oregano, whisking again. Adjust seasoning to taste, adding more garlic or sugar if necessary. Refrigerate until serving.

Place lettuce and the rest of the ingredients (except prosciutto) in large bowl and toss. Add enough dressing to lightly coat and toss and top with the proscuitto. Refrigerate any extra dressing.