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Roasted Potato Salad with Crispy Prosciutto & Mustard Vinaigrette

Roasted Potato Salad with Crispy Prosciutto & Mustard Vinaigrette
Photo by Scott Phillips

Ingredients

  • 2 medium shallots, finely chopped
  • 4 Tbs. extra-virgin olive oil
  • 4 thin slices prosciutto (about 2 oz.)
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. white-wine vinegar
  • ½ cup finely diced (¼ inch) cornichons or gherkins
  • 3 Tbs. grainy or whole-grain Dijon mustard
  • + 2 more ingredients
    • 1 recipe Simple Roasted Potatoes
    • Kosher salt and freshly ground black pepper

Heat the oven to 400°F. Cut the prosciutto crosswise into 1/2-inch strips. Arrange the strips in a single layer on a baking sheet and bake, watching closely, until crisp and light golden, 6 to 8 minutes. With a spatula, loosen the prosciutto from the pan and set aside. Heat 1 Tbs. of the olive o...

View full recipe at Fine Cooking

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