Warm Heart of Romaine Salad with Roquefort & Prosciutto Vinaigrette
This wonderful warm salad uses German prosciutto, which is increasingly available in supermarkets and is cured with juniper berries for a delicious, unique flavor.
1/2 tablespoon Bavarian mustard
3/4 cup canola oil
1/3 cup red wine vinegar
1/4 cup water
Salt and pepper to taste
3/4 cup diced German prosciutto
3/4 teaspoon minced garlic
1/3 cup crumbled Roqufort or other blue cheese
4 hearts of Romaine, trimmed Preparation:
First, make vinaigrette: Place mustard in a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper.
Next, place prosciutto in a small skillet on medium heat and sauté until browning. Add garlic and brown it for a few seconds. Add vinaigrette and cook just until warm. Meanwhile, loosen each Romaine heart on a salad plate. Sprinkle lettuce with cheese and drizzle with prosciutto and warm dressing. Serve.
Red Cabbage Salad with Bavarian Smoked Cheese
(Rotkohlsalat mit Räucherkäse)
1 lb German pickled red cabbage, drained well
1/2 small onion, sliced thinly
1/2 small green pepper, cored and sliced thinly
1 teaspoon poppy seeds
2 tablespoons rapeseed oil
5 oz Bavarian smoked cheese
Sea salt and freshly ground black pepper
Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.
Recipe courtesy of Roz Denny, Modern German Cooking.