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Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons


Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons Recipe

Ingredients:
  • 2 teaspoons extra virgin olive oil
  • 1 ounce prosciutto, finely diced
  • 2 cloves garlic, minced
  • 7 fresh sage leaves, finely chopped
  • 1 cup chicken stock, preferably homemade
  • 1 cup water
  • ½ teaspoon coarse sea salt
  • ½ cup polenta or coarsely ground yellow cornmeal
  • Freshly ground black pepper
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1/3 cup canola or vegetable oil, for frying
  • 5 cups (loosely packed) baby greens (mesclun), or a mixture of lamb’s lettuce (mâche), radicchio, curly endive (frisée), and butter lettuce
  • 2 blood oranges, rind and pith removed and cut into segments
  • 3 tablespoons best-quality extra virgin olive oil
  • ½ teaspoon coarse sea salt
  • Freshly ground black pepper
  • 1 tablespoon aged raspberry vinegar (or nice white wine vinegar)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 238kcal (12%)
Total Fat 20g (31%)
Saturated Fat 4g (19%)
Cholesterol 12mg (4%)
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 3g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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