Maggiano's Little Italy House Salad

Ingredients

• Lettuce

  Romaine or cos, raw

  5 cup shredded or 235g

• Lettuce

  Iceberg (includes crisphead types), raw

  5 cup, chopped (1/2" pieces, loosely packe or 285g

• Onions

  Raw

  1 small or 70g

• Blue cheese

  4 oz or 113g

• Corn oil

  Industrial and retail, all purpose salad or cooking

  100g

• Prosciutto

  Sliced and Mildly Smoked - Aldi

  4 oz or 113g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Water

  Plain, clean water

  ¾ cup or 178g

• Garlic

  Raw

  2 tsp or 6g

• Red wine vinegar

  ⅓ cup or 80g

• Salt

  Table

  1 tbsp or 18g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 cup or 448g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oregano

  Spices, dried

  ¹⁄₁₆ tsp, leaves or 0.06g

Directions

1. In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
2. For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
3. Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
4. Refrigerate extra dressing in airtight container for future use.
5. Recipe by: Oolala (source: https://www.food.com/recipe/maggianos-little-italy-house-salad-166435)