Greens & Ham w/warm dressing

A delicious choice as an elegant but easy dinner salad with a satisfying crunch provided by veggies and a nuttiness from the pine nuts and Parmesan. the warm dressing is prepared with a unique technique that creates a sweet yet velvety splash of acidity for the greens.

I am a bit finicky as a salad eater, in fact, I am somewhat ashamed to admit that I am one of those who find little appeal in a bowl of lettuce and am happy to relegate that crop to the rabbits who forage in our vegetable garden. And yes, while ordering a wonderful tostada salad at Cafe Rio I have ordered the salad with no lettuce to the reaction of more than one raised eyebrow. An allergy to lettuce was my explanation; an allergy that consisted of a dislike of lettuce. I finally realized it is the things that are added to lettuce in a salad that I like - the munchies - bacon bits, croutons, and the crunchies - vegetables, the croutons and bacon bits.

This is one of the salads on my list that I think is worth the time to make, and effort to chew! It definitely satisfies with its crunch, nuttiness, smooth dressing and hint of sweetness. A great choice to accompany a meal for entertaining and unique enough to make it interesting. Even I am known to happily crunch down the lettuce as it "accompanies" the other ingredients.

Greens, Ham and Parmesan with Warm Dressing

1 head romaine lettuce

1 head red leaf lettuce

8 tablespoons toasted pine nuts

1/2 cup white wine vinegar

4 green onions cut into thin diagonal slices

4 ounces thinly sliced boiled ham cut in inch squares

1 red onion, cut into thin rings

4 ounces Parmesan cheese cut into thin strips

1/2 cup olive oil

4 large garlic cloves, diced

1/3 cup red wine vinegar

2 tablespoons brown sugar

24 fresh basil leaves, roughly chopped (opt.)

salt and pepper to taste

-Tear lettuce into pieces. Toss with half the pine nuts, basil, all but 2 tablespoons green onions, half the cheese and half the ham, in large open salad bowl. Chill.

-Place red onion slices in small bowl. Sprinkle with white wine vinegar. Let stand 30 minutes. Drain.

-Heat oil in medium skillet over low heat. Add garlic and cook until just beginning to color, about 10 minutes, stirring occasionally. Remove with slotted spoon and reserve. Increase heat to medium-high. Slowly add vinegar and boil about 1 minute. Add brown sugar and stir until sugar dissolves. Remove from heat and allow to cool 10 minutes. Stir in salt and pepper.

-And remaining ingredients (reserving some cheese, ham, pinenuts and green onion to garnish) Toss salad with dressing and garnish top with reserved ingredients. Add a few thinly sliced red pepper pieces for color, if desired.