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Sautéed Hearts of Romaine with Extra Virgin Olive Oil, Frizzled Prosciutto and Gruyere Cheese with Lemon and White Wine Vinaigrette




Combine Lemon Juice, White Wine Vinegar, ¼ tsp. Salt and ¼ tsp. Black Pepper (preferably fresh ground).  Gradually whisk in 6 T of Extra Virgin Olive oil in a slow, steady thin stream. Taste on a leaf of lettuce and adjust Salt and Pepper if necessary. Set aside.


In a large sauté pan, heat remaining olive oil over high flame.  Add red onion and sauté until translucent and slightly browned. Take care not to burn the onions.  When onions are slightly brown add Bella Romaine and toss to coat with hot oil and incorporate onions.  Remove from pan and place in salad bowl.  Replace pan on flame and add strips of prosciutto and cook until ‘frizzled’ and crispy. Remove from pan and drain on paper towel.

Top salad with Prosciutto and Cheese, drizzle on Vinaigrette and toss well.  Serve Immediately.

sauteed hearts of romain with extra virgin olive oil
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