Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
Salad
Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
Croutons
Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
Dressing
In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
Crispy Prosciutto
Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
Recipe Notes
It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.
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