Gourmet salad with vermouth vinegar

by: Margherita Romagnoli

  • Preparation 7 min
  • Cooking 15 min
  • Portions 4 pers.

Ingredients needed

Makes 3 generous servings or 5-6 small ones

  • 1 package mixed lettuce (about 150 g)
  • 4 prosciutto slices
  • ¾ firm cheese (cheddar, Gruyere, etc.), diced
  • 2 slices bread, cut into small cubes
  • Intense Favuzzi olive oil
  • Favuzzi vermouth vinegar
  • Salt and pepper

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Steps of preparation

  1. Preheat oven to 182°C (360°F) and line a baking sheet with foil or parchment paper.
  2. Put the prosciutto slices on the sheet and roast them in the oven until crispy (about 10 minutes); remove from the oven and break into small pieces.
  3. In a non-stick pan, brown the bread cubes in oil until crispy. Leave to cool.
  4. Assemble the salad in a large serving bowl or in individual bowls. Combine the lettuce, cheese dice, prosciutto bits and bread cubes.
  5. Dress the salad with olive oil, vermouth vinegar, salt and pepper.

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