Shaved Winter Salad with Roasted Tomato and Shallot Vinaigrette
8 servings
Ingredients:
For the Salad:
To make the vinaigrette:
Heat the oven to 425 degrees. Put the tomato halves and the shallots on a baking sheet and lightly brush them with olive oil. Roast for 30 minutes. Transfer the tomatoes and shallots to a blender and let cool completely. Once cooled, add the mustard, lemon juice, vinegar, salt and pepper to the blender and blend until smooth. Slowly add the oils through the feeding tube and blend until fully emulsified. Taste and correct the salt and pepper
To make the salad:
Heat the oven to 350 degrees. Line a baking sheet with foil and a rack. Gently lay the prosciutto slices on the rack and bake until crisp for about 15 or 20 minutes, checking their progress after about 10 minutes. Cool and break the prosciutto into pieces. Very thinly slice the cabbage, zucchini, and fennel (For best results, use a mandolin). Place the arugula in a salad bowl and add the sliced vegetables. Using a vegetable peeler, shave the carrot into strips into the bowl. Toss lightly with clean hands. When ready to serve, dress the salad with the vinaigrette to taste and top with the prosciutto pieces. Finally, use a vegetable peeler to add Parmesan shavings (to your taste) to the top of the salad and serve.
Tags: Salad, salad with prosciutto, salad with roasted tomato, winter salad
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