Charred Blt Salad

Name: Charred Blt Salad
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 2 ounces thinly sliced prosciutto, cut crosswise into ribbons; 1 1/2 cups (1/2-inch) cubed whole-grain bread (about 2 ounces); 1 pint grape tomatoes; 1/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 romaine hearts, halved lengthwise; Cooking spray; 1/4 cup chopped green onions; 2 ounces blue cheese, crumbled

10 ingredients

3 steps

Ingredients

3 tablespoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto, cut crosswise into ribbons
1 1/2 cups (1/2-inch) cubed whole-grain bread (about 2 ounces)
1 pint grape tomatoes
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine hearts, halved lengthwise
Cooking spray
1/4 cup chopped green onions
2 ounces blue cheese, crumbled

Directions

1

Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add prosciutto; cook 4 minutes or until crisp, stirring occasionally. Remove prosciutto with a slotted spoon. Drain on paper towels. Add bread to pan; cook 3 minutes or until browned, stirring frequently. Combine prosciutto and bread. Add remaining 1 tablespoon oil to pan. Add tomatoes; cook 5 minutes or until skins begins to split, stirring frequently. Pour tomatoes and olive oil into a small bowl. Sprinkle with salt and pepper.
2

Preheat grill to medium-high heat.
3

Coat cut sides of lettuce with cooking spray. Place lettuce, cut side down, on a grill rack coated with cooking spray. Cook 2 minutes or until well marked. Place 1 lettuce half on each of 4 plates. Divide prosciutto mixture and tomato mixture among servings. Top each serving with 1 tablespoon onions and 1/2 ounce cheese.