Plt Salad

• 7 ounces mixed salad greens (10 cups)
• 4 tomatoes, cored and cut into wdges
• 12 cup fresh herb, snipped (try a mix of parsley, chives, chervil, tarragon)
• 12 cup extra virgin olive oil
• 6 slices prosciutto, cut into 1/2-inch strips (get thin sliced from the deli - 3 oz)
• 2 garlic cloves, smashed and peeled
• 6 -7 ounces day old French bread, cubed
• 1 teaspoon fresh thyme leave, chopped
• kosher salt
• fresh ground black pepper
• 4 teaspoons fresh lemon juice

1. Place the lettuce, tomatoes, and herbs in a large serving bowl.
2. In a large skillet, heat half the oil over medium heat; crisp the prosciutto, stirring frequently, until slightly darkened, 4 to 5 minutes; remove with tongs and drain on paper towels.
3. Add the garlic to the skillet and cook, turning, until golden brown, about 1 minute, and discard (fooled you - it is just used to flavor the oil); add the bread and thyme and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes.
4. Season the bread with salt and pepper and toss it, along with the prosciutto, into the salad bowl.
5. Drizzle the salad with the remaining oil and lemon juice; toss well and season with salt and pepper.

salad greens, tomatoes, fresh herb, extra virgin olive oil, deli, garlic, bread, thyme, kosher salt, fresh ground black pepper, lemon juice

Taken from www.food.com/recipe/plt-salad-480791 (may not work)