Not a traditional Italian salad, but one that is a nice diversion from the expected fare.
1/4 pound prosciutto, minced
1 teaspoon Filippo Berio olive oil
2 cups broccoli florets
2 cups cauliflower florets
1/2 cup shredded radicchio leaves
1 small red onion, thinly sliced into rings
1/2 cup toasted pine nuts
1/2 cup dried cranberries (Optional)
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
Crisp the prosciutto in a small frying pan in the olive oil. Drain the pieces and set aside.
Blanch the broccoli and cauliflower florets in boiling water for two minutes; drain and place in salad bowl. Let cool, then add remainder of the ingredients.
Whisk the salad dressing together in a small bowl. Pour over the salad and toss well. Crumple up the cooled prosciutto and sprinkle it over the top and serve.
Note: You may substitute pancetta for the prosciutto, if desired.
This recipe is featured in show 1710 — Summer Salads.
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