Prosciutto and pancetta both require months to cure, but sometimes they're eaten before they're fully aged. In Emilia-Romagna, cooks turn that partially cured meat into dishes like pancetta fresca alla griglia, in which the pork is grilled, then lacquered with balsamic vinegar. Here, in a riff on that dish, Paul Bartolotta sautés prosciutto until crisp, glazes it with balsamic vinegar then tosses it into a salad of bitter greens and chopped egg—a brilliant combination of flavors and textures.
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5 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 small head of frisée, leaves torn
3 ounces baby arugula (3 cups)
1 small head of radicchio, leaves torn (3 cups)
3 ounces dandelion greens, stems discarded and leaves torn (3 cups)
2 hard-cooked eggs, chopped
5 tablespoons unsalted butter
6 ounces thinly sliced prosciutto, cut into 1/2-inch-wide ribbons
How to Make It
In a large bowl, whisk 1 tablespoon each of both vinegars with the mustard. Whisk in 2 tablespoons of the olive oil and season with salt and pepper. Add the greens and chopped eggs but don't toss.
In a large skillet, melt 2 tablespoons of the butter in the remaining 2 tablespoons of oil. Cook over moderately high heat until the butter begins to brown, about 1 minute. Add the prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the remaining 1/4 cup of balsamic vinegar and 2 tablespoons of red wine vinegar and cook until slightly reduced, about 2 minutes. Remove from the heat. Swirl in the remaining 3 tablespoons of butter until melted.
Toss the greens, season with salt and pepper and transfer to plates. Spoon the hot dressing over the greens and serve.
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