insalata / salad recipes

spring greens salad

March 23, 2016

DSC_0023so march flew by – i can’t believe it’s already easter. for a week in the middle of the month the weather was really promising, i went out and bought a sexy spring trench coat, i vowed (with my fingers crossed) that i would start eating less white bread, i threw a couple of pairs of tights in the garbage (i was purposely dramatic about that). i picked up the copy of the lcbo food and drink mag, and got over excited and inspired about spring a little prematurely.  i was daydreaming of light cakes, fresh herbs, lots of greens and that’s how this salad was born.
PicMonkey Collage DSC_0019when walking through the grocery store, i pretended that i was strolling leisurely though an outdoor farmer’s market with the sun on my face, tossing in seasonal vegetables into my bag. unfortunately asparagus and peas aren’t truly in season next month, but they tasted fresh all the same.
DSC_0050 DSC_0039in true less with bread fashion, i couldn’t help but add a little something extra. shaved pecorino and crispy prosciutto added a deliciously salty balance to the peppery arugula and sweet peas. topped with a super simple dressing of lemon, olive oil and dijon that let the ingredients shine. i’m thinking of making this again and adding tuna for a great summer lunch or poached eggs. mmm #yolkporn. go forth! be healthy! eat salad!

spring greens salad

1 container organic baby arugula
1 bunch asparagus, ends trimmed and cut into 1 inch pieces
1 bag of sweet snow peas, cut in half
1 small bunch fresh mint, roughly chopped
3 slices good prosciutto, fried until crisp and then crumbled
fresh pecorino, shaved
1 tablespoon good evoo
1 tablespoon lemon juice
1 teaspoon dijon
sea salt to taste

•prepare an ice bath and blanch asparagus by dropping into a large pot of boiling water. cook for about 1 minute or until they turn bright green. removed with a slotted spoon and drop into the ice bath and let cool, then strain.
•add arugula, snow peas, asparagus and mint to a bowl and toss. add to a serving bowl and sprinkle prosciutto and cheese shavings on top.
•add evoo, lemon juice, mustard and salt to a small jar and shake to combine. gently drizzle over greens and serve.



You Might Also Like

No Comments

Leave a Reply