Lime Green Salad

Lime Green Salad

I just realized as I was preparing this post…. I guess I really like green salads with fruit in them since my 3 favourites that were posted first all have fruit in  them!  “Lime” green really says it for this salad. The dressing is predominantly lime flavoured Continue reading “Lime Green Salad”

Vermouth

Vermouth

Vermouth is actually an ancient drink using wine as a base and a variety of roots, herbs and spices, wormwood in particular. Wormwood was believed to treat stomach issues and intestinal parasites.  The name Vermouth derives from the German Wermut (wormwood).  Modern Vermouth, a fortified wine, is traditionally from the Turin area of Italy (think Cinzano),  but France(Noilly Pratt)  and other countries also have their own versions.  Wormwood has been banned as a drink ingredient in many countries.  In general Italian vermouth tends to be the sweeter red version and French vermouth the drier white version.

Continue reading “Vermouth”

Marsala

Marsala

Marsala available in North America is a fortified wine similar to Port, Madeira or Sherry. It is produced around the city of Marsala in Sicily.  It can be made from white or red grapes. White grape varieties are Grillo, Inzolia, or Catarratto. Red varieties are Perricone, Calabrese, Nero d’Avola or Nerello Mascalese. Coloring can be golden, amber or ruby.

Marsala is marketed with 3 different levels of sweetness and various amounts of aging:

  • Secco (Dry) maximum 40 grams of residual sugar per litre
  • Semi-Secco (Semi-Dry) 41-100 with 40 grams of residual sugar per litre
  • Sweet > 100 grams of residual sugar per litre
  • Fine- aged < 1year
  • Superiore- aged at least 2 years
  • Superiore Riserva aged at least 4 years
  • Vergine e/o Solera – aged at least 5 years
  • Vergine e/o Solera Stravecchio or Vergine e/o Solera Riserva- aged at least 10 years

In Sicily Marsala is traditionally served as an aperitif between first and 2nd course of a meal. More recently dry Marsalas may be served chilled with cheeses such as Parmesan, Gorgonzola, Roquefort or other spicy cheeses and fruits.  Sweet Marsala may also be served at room temperature as a dessert wine.

In North America Marsala is primarily used in cooking with Chicken Marsala being the most well known.

Melon and Crispy Prosciutto Salad

Melon and Crispy Prosciutto Salad

I love this salad. It is a bit different than many with the salty prosciutto standing in  for the North American bacon fix.  The dressing is also flavourful. I use the dressing on all kinds of green salads. I served this salad with Veal Shells  with Marsala and Vermouth for an Italian themed lunch.  See the wine pairing notes for this meal as well.

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Melon and Crispy Prosciutto Salad BigOven - Save recipe or add to grocery list Yum
Melon and Crispy Prosciutto Salad
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Course Appetizer
Cuisine American, Italian
Prep Time 20 minutes
Servings
people
Ingredients
Salad
  • 4 cups romaine lettuce chopped
  • 4 slices prosciutto
  • 1 cup honeydew melon 1" dice
  • 1 cup canteloupe 1" dice
  • 2 Tbsps whole almonds
Dressing
  • 2 Tbsp shallots minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Course Appetizer
Cuisine American, Italian
Prep Time 20 minutes
Servings
people
Ingredients
Salad
  • 4 cups romaine lettuce chopped
  • 4 slices prosciutto
  • 1 cup honeydew melon 1" dice
  • 1 cup canteloupe 1" dice
  • 2 Tbsps whole almonds
Dressing
  • 2 Tbsp shallots minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Melon and Crispy Prosciutto Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put almonds in a resealable bag and roughly crush with a rolling pin. Spread almond pieces on a pie plate and roast in 375 degree oven approx 12 minutes. Check often since nuts can burn quickly.
  2. On a microwaveable plate, spread prosciutto in a single layer. Microwave on high approx 4 minutes. Check after 2 minutes since ovens can vary widely. Allow to cool and crumble into fine bits.
  3. Mix melons and lettuce in large bowl.
  4. Mix dressing ingredients. Just before serving add almonds to the salad and toss with the dressing.
  5. Top with prosciutto bits and serve.
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