Maggiano’s House Salad

Maggiano’s House Salad
Easy - for beginners



  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Granulated Sugar
  • ¾ cup Water
  • 2 tsp Fresh Garlic
  • …“ cup Red Wine Vinegar
  • 1 Tbsp Salt
  • 1 cup Vegetable Oil
  • Fresh Ground Black Pepper
  • 1 Pinch Dried Oregano


  1. In large, deep skillet, heat 1/2-inch corn oil. Add 4 oz. thinly sliced Prosciutto, cut into 2-inch squares, and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
  2. For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
  3. Place 5 cups bite size romaine and 5 cups iceberg lettuce, 1 thinly sliced small red onion, 4 oz. crumbled gorgonzola cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
  4. Refrigerate extra dressing in airtight container for future use.

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