Wilted Salad with Country Ham and Whole Garlic Cloves

By Nathalie Dupree

One of the country’s leading food authorities for more than a decade, Nathalie has written several cookbooks and has a popular cooking series on national PBS stations, the Learning Channel, and the Television Food Network.

1/4 To 1/2 Cup Vegetable Oil or Olive Oil
30 Large Garlic Cloves, Peeled
1/2 Pound Country Ham, Cut into 1/2-inch Cubes
1 Large Head Escarole, Washed and Dried, Torn or Cut into Bite Sized Pieces
1 Large Head Romaine, Washed and Dried. Torn or Cut into Bite Sized Pieces
2 Heaping Tablespoons Finely Chopped Thyme or Basil (optional)
1/2 Cup Red Wine Vinegar
Freshly Ground Black Pepper

Heat half of the oil in a large frying pan. Add the garlic and cook over medium heat until golden brown and tender, about 30 minutes. Add more oil as needed. Add the country ham and toss briefly to coat and marry the flavors. Set aside until needed, up to 1 day. When ready to serve, reheat the oil, garlic, and ham mixture. When hot, add the lettuce and toss for 1 or 2 minutes, until well coated with the dressing and slightly wilted. Taste. Add the herbs, vinegar and pepper as needed.

Serves 4 to 6.