Friday, April 26, 2013

Spring Salad with strawberries and garden greens

Our spring garden is in full bloom! Nothing makes me happier then going out there and picking lots of fresh greens for a salad, and checking on the progress of my tomatoes, beets, carrots and radishes. We even have a cute little strawberry plant! Well, I didn't use our plan ton this one, since organic strawberries have been on sale at the store. I love how simple this salad is to prepare, and it's easily scalable for 1-4 people. This recipe below is for a generous lunch salad for one, or side dinner salad for two. You could easily make this vegetarian by removing the prosciutto!

Spring Salad with strawberries and garden greens

1 portobello mushroom cap
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 small sprig fresh rosemary
1 clove of garlic, finely chopped
1 shallot
1 thin slice prosciutto
3 ounces spring greens (I used a mix of spinach, swiss chard, lettuce and arugula)
4 strawberries, quartered
1 ounce goat cheese, crumbled
handful of marcona almonds (or nut of your choice)
Freshly cracked black pepper

Clean the mushroom cap then slice. Drizzle 1 tablespoon oil and balsamic vinegar over theh slices and sprinkle rosemary leaves and chopped garlic. Gently toss. Let marinade 30 minutes - 3 hours, tossing occasionally, until mushroom slices are softened.

Heat a small saute pan and warm remaining 1 tablespoon oil over low heat. Slice shallot then saute, stirring often, until lightly caramelized (about 5 minutes). Remove shallots and set side. Add prosciutto to the pan and crisp over medium heat, about 1 minute then flip and cook another 1 minute. remove and chop into bite-sized pieces.

In a large bowl, combine marinated mushrooms (including marinade), shallots, prosciutto, greens and strawberries - toss to combine. Add goat cheese and almonds, then toss again gently. Season with some cracked black pepper. Enjoy!

No comments: