Ingredients
7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted
1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
1/2 cup extra-virgin olive oil
6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
2 cloves garlic, smashed and peeled
6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
4 tsp. fresh lemon juice
Fine Cooking
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4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted
1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
1/2 cup extra-virgin olive oil
6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
2 cloves garlic, smashed and peeled
6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
4 tsp. fresh lemon juice
Description
In This Take On A BLT Sandwich, Prosciutto Replaces Bacon. Garlicky Croutons Are A Delicious Use For Day-old Bread.
Fine Cooking
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