Allergy-Friendly Wedge Salad with Sundried Tomato Dressing

Drizzled with creamy sundried tomato dressing, adorned with candied prosciutto and sprinkled with crispy shallots, this is the new wedge salad.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 4 slices prosciutto
  • 2 tsp non-GMO canola oil, plus more for frying
  • 1 1/2 tbsp honey
  • 1 shallot, peeled and thinly sliced
  • 2 tbsp rice (or wheat if not GF) flour
  • 1/4 cup distilled white vinegar
  • 7 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 1 small clove garlic
  • 1/4 tsp salt
  • 1/4 cup oil-packed sundried tomatoes, drained and chopped
  • 2 tsp chopped tarragon
  • 1 head iceberg or romaine lettuce, quartered via core

Instructions

  1. Heat canola oil in a large skillet over medium-high heat. Lay prosciutto slices in pan and cook 2-3 minutes per side, until fat has rendered from edges and they begin to crisp.
  2. Reduce heat to medium and add honey to pan. Swirl to coat prosciutto. Cook until it begins to caramelize, about 30 seconds. Remove slices to a plate lined with parchment paper. Crumble, once cool enough to handle.
  3. Heat 1/2-inch of canola oil in a small pot over medium heat. Separate shallot slices into rings and toss with rice flour to coat. Place in oil and fry 7-8 minutes, until golden and crispy. Remove to plate lined with paper towel to drain.
  4. For dressing, in a food processor, blend vinegar with the olive oil, Dijon mustard, garlic and salt until thick and smooth. Pulse in sundried tomatoes and tarragon until finely chopped.
  5. Drizzle lettuce wedges with dressing. Sprinkle with candied prosciutto and shallot rings.

is recipe developer and food stylist. Her website is http://www.christinafrantzis.com