Tuscan Bread Salad with Prosciutto di Parma and Endive

Tuscan Bread Salad with Prosciutto di Parma and Endive

From: Executive chef Kyle MacDonald, Napa Valley Premium WIneries.

Yield: 4 servings.

8 oz. red or white CVS California Endive
21 /2 cups fresh croutons, 1 /2"
8 oz. grape tomatoes, halved
1 large cucumber, peeled, seeded, cut in 1 /2" dice (about 1 1 /2 cups)
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