iceberg salad with

crispy maple-glazed prosciutto

  • 8 slices prosciutto
  • ⅓ cup (80ml) maple syrup 
  • ½ cup (125ml) buttermilk 
  • 1 teaspoon Dijon mustard 
  • 2 teaspoons white balsamic vinegar 
  • sea salt and cracked black pepper 
  • 1 head iceberg lettuce, cut into wedges 
  • finely grated parmesan, to serve
  1. Preheat oven to 160°C (325°F). Place the prosciutto on two baking trays lined with non-stick baking paper. Brush the prosciutto with the maple syrup and roast for 15 minutes or until golden and crisp. Transfer to a wire rack to cool. 
  2. Place the buttermilk, mustard, vinegar, salt and pepper in a bowl and mix to combine. Arrange the lettuce wedges in a large bowl and top with the prosciutto. 
  3. Drizzle with half the dressing, sprinkle with the parmesan and serve with the remaining dressing. Serves 6–8.
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Tags: prosciutto, salad,

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