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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Maggiano's House Salad Recipe

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This recipe for Maggiano's House Salad is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups romaine lettuce, bite-size
5 cups iceberg lettuce, bite-size
1 small red onion, peeled and thinly sliced
4 ounces blue cheese, crumbled
corn oil, for frying
4 ounces thinly slices of prosciutto, cut into 2-inch squares
Directions:
Directions:
In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.

Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing (see dressing recipe under Sauces and Dressings) to lightly coat leaves; toss and serve immediately.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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