Romaine Salad With Prosciutto Crisps

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The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. use a vegetable peeler to shave the pecorino romano. from martha stewart.

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Steps

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Preheat oven to 400.

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Lightly brush a biking sheet with jolive oil , and arrange prosciutto in a single layer.

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Place in oven and bake until crisp , 5-10 minutes.

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Remove from oven , and let cool on a wire rack.

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Combine olive oil , balsamic vinegar , and thyme , season with salt and pepper and whisk to combine.

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Add romaine and shaved pecorino romano , and toss to combine.

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Serve topped with prosciutto crisps.

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Ingredients

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extra virgin olive oil, prosciutto, balsamic vinegar, fresh thyme leave, coarse salt, fresh ground pepper, romaine lettuce hearts, pecorino romano cheese