Maggiano’s Little Italy House Salad: A Culinary Ode to Crispness

My first encounter with Maggiano’s Little Italy House Salad was a revelation. It wasn’t just a salad; it was an experience. I remember being at a bustling family gathering, the air thick with laughter and the aroma of garlic and simmering tomato sauce. Then, this salad arrived, a vibrant tower of greens, salty prosciutto, and tangy blue cheese, all glistening under a perfectly balanced vinaigrette. It was the ideal counterpoint to the rich, comforting Italian fare, and I found myself reaching for it again and again. It was so good. I needed the recipe. I have since tweaked it slightly to my personal taste, and now, I am going to share my take on it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 8-10
• Dietary Type: Gluten-Free (when using gluten-free prosciutto)

Ingredients

For the Salad:

• 5 cups romaine lettuce, bite-size
• 5 cups iceberg lettuce, bite-size
• 1 small red onion, peeled and thinly sliced
• 4 ounces blue cheese, crumbled
• Corn oil, for frying
• 4 ounces thinly sliced prosciutto, cut into 2-inch squares

For the Dressing:

• 1 tablespoon Dijon mustard
• 2 teaspoons granulated sugar (or Splenda)
• ¾ cup water
• 2 teaspoons fresh garlic, minced
• ⅓ cup red wine vinegar
• 1 tablespoon salt
• 2 cups vegetable oil (I find that using only 1 cup is perfectly fine)
• Fresh ground black pepper, to taste
• 1 pinch dried oregano

Equipment Needed

• Large, deep skillet
• Paper towels
• Medium mixing bowl
• Whisk
• Large salad bowl

Instructions

1. Prepare the Prosciutto Crisps: In a large, deep skillet, heat about ½-inch of corn oil over medium-high heat. Ensure the oil is hot before adding the prosciutto.

2. Fry the Prosciutto: Carefully add the prosciutto squares to the hot oil in a single layer, being careful not to overcrowd the pan. Cook until they turn dark brown and curl up on the ends, approximately 1-2 minutes per side. This happens very quickly, so keep a close eye to avoid burning.

3. Drain the Prosciutto: Remove the crispy prosciutto with a slotted spoon and place them on paper towels to drain the excess oil. This will help them become even crispier as they cool.

4. Cool and Crumble: Allow the prosciutto to cool completely. Once cooled, crumble them into small bits.

5. Make the Dressing: In a medium mixing bowl, combine the Dijon mustard, sugar, water, garlic, red wine vinegar, and salt.

6. Whisk the Dressing: Whisk the ingredients together until well combined and the sugar is dissolved.

7. Emulsify the Dressing: While whisking constantly, slowly drizzle the vegetable oil into the bowl in a thin, steady stream. This will emulsify the dressing, creating a creamy and stable vinaigrette. If the mixture separates, whisk vigorously until it comes back together.

8. Season the Dressing: Add the fresh ground black pepper and dried oregano to the dressing. Whisk to combine.

9. Adjust Seasoning: Taste the dressing and adjust the seasoning to your preference. Add more sugar if you prefer a sweeter dressing or more garlic for a more pungent flavor.

10. Assemble the Salad: In a large salad bowl, combine the romaine lettuce, iceberg lettuce, red onion, blue cheese, and crumbled crispy prosciutto.

11. Dress the Salad: Just before serving, add enough dressing to lightly coat the salad leaves. Toss gently to ensure all the ingredients are evenly coated. Be careful not to overdress the salad, as this can make it soggy.

12. Serve Immediately: Serve the salad immediately to enjoy the crispness of the lettuce and the crunch of the prosciutto.

Expert Tips & Tricks

• Lettuce Prep: Ensure your lettuce is thoroughly washed and dried. Excess water will dilute the dressing and make the salad soggy. Use a salad spinner for best results.
• Crispy Prosciutto Secret: The key to perfectly crispy prosciutto is hot oil and a watchful eye. Don’t overcrowd the pan, and remove the prosciutto as soon as it’s browned to prevent burning.
• Dressing Emulsification: If your dressing refuses to emulsify, try adding a teaspoon of Dijon mustard or a small amount of honey, which can act as emulsifiers.
• Make-Ahead Tip: You can prepare the prosciutto crisps and the dressing ahead of time. Store the prosciutto crisps in an airtight container at room temperature and the dressing in the refrigerator. Assemble the salad just before serving.
• Flavor Boost: Add a splash of lemon juice or a pinch of red pepper flakes to the dressing for an extra layer of flavor.

Serving & Storage Suggestions

Serve Maggiano’s Little Italy House Salad immediately after dressing to maintain its crispness. It’s a perfect accompaniment to pasta dishes, grilled meats, or as a light lunch on its own.

Storage: Extra dressing can be stored in an airtight container in the refrigerator for up to 5 days. The salad itself is best consumed immediately, but leftover undressed salad can be stored in an airtight container in the refrigerator for up to 24 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	555 kcal	N/A
Calories from Fat	529 g	95%
Total Fat	58.8 g	90%
Saturated Fat	9.7 g	48%
Cholesterol	10.7 mg	3%
Sodium	1100.2 mg	45%
Total Carbohydrate	4.9 g	1%
Dietary Fiber	1.4 g	5%
Sugars	2.8 g	11%
Protein	4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Omit the prosciutto for a vegetarian version. Consider adding toasted nuts or seeds for added texture and flavor.
• Cheese Variations: If you’re not a fan of blue cheese, try using feta cheese, goat cheese, or shaved Parmesan cheese.
• Lettuce Mix: Use a variety of lettuces for a more complex flavor and texture. Consider adding radicchio, arugula, or butter lettuce.
• Sweetener Substitute: You can replace the granulated sugar with honey, maple syrup, or agave nectar. Adjust the amount to your preference.
• Vegan Option: Omit the blue cheese and prosciutto. Substitute the honey with agave.

FAQs (Frequently Asked Questions)

Q: Can I make the dressing ahead of time?
A: Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 5 days. Just be sure to whisk it well before using to re-emulsify the ingredients.

Q: What can I substitute for prosciutto?
A: If you don’t have prosciutto, you can use bacon, pancetta, or even crispy fried ham as a substitute.

Q: Can I use a different type of oil for frying the prosciutto?
A: While corn oil is recommended for its neutral flavor and high smoke point, you can use other high-heat oils like vegetable oil or canola oil.

Q: How do I prevent the lettuce from getting soggy?
A: Make sure the lettuce is completely dry before dressing the salad, and dress the salad just before serving.

Q: Can I add other vegetables to the salad?
A: Absolutely! Feel free to add other vegetables like cucumbers, tomatoes, bell peppers, or carrots to customize the salad to your liking.

Final Thoughts

Maggiano’s Little Italy House Salad is more than just a salad; it’s a celebration of fresh, vibrant flavors and textures. With its crispy prosciutto, tangy blue cheese, and perfectly balanced vinaigrette, it’s sure to become a favorite in your home. Don’t be afraid to experiment with variations and substitutions to create a salad that’s uniquely yours. I encourage you to try this recipe and share your feedback. It pairs wonderfully with a chilled glass of Pinot Grigio. Enjoy!