Shaved Salad with Prosciutto Bits

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Fantastic tasty crunchy salad. Always looking for new ways to cook with Red Cabbage. Because I dont have a flat clear glass bowl, I used my nice large ceramic one & decorated the top of the finished salad with 3 hard boiled eggs sliced into quarters & placed around the edges. The colours of the purple, orange, yellow & white was very attractive. Next time i will not grate the courgette - just thinly slice. Great salad. Thank you.

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FRY UP SOME BACON AND GET WITH IT . CRUMBLE IT IN SALAD , EASY AS THAT

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I just made this a salad for dinner with my boyfriend and layered from the outside of the plate toward the middle and back out to give a beautiful colorful presentation. This salad is a winner!

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Prosciutto Bits:
1 pound prosciutto (preferably from the shank, very finely minced or ground with the medium blade of a meat grinder
2 tablespoons olive oil

TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.

Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

Yield: about 1 1/2 cups