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Saturday, 12 October 2013

Arugula Green Salad with Jarlsberg Cheese & Prosciutto (this salad is an excellent addition to a Thanksgiving Dinner)

Recipe Title: Arugula Green Salad with Jarlsberg Cheese & Prosciutto   
& Red Onion Home Made Salad Dressing

By: Miriam Borys
Spring mix (use half of a 5 oz. Package)
Baby arugula (use half of a 5 oz. Package) 
*note any salad greens would work well for this recipe. I have used the 5 oz. Package of baby spinach and arugula and I have also had great success using beet greens and arugula. This part depends upon your personal taste.
Jarlsberg cheese - shaved (or any cheese that you would prefer)
20 Sautéed Cremini mushrooms
¼ cup butter or olive oil
150g  prosciutto (½ a package) - sautéed 
Red Onion Salad Dressing ( this dressing can be made well in advance and stored in the refrigerator for use throughout your busy week)
Yield:  1 1/4 cups
finished salad dressing 
 ¼ Red onion (1/2 cup)
½ cup Olive oil
¼ cup White balsamic or champagne vinegar
½ bunch Cilantro
¼ cup Sour cream
Salt /pepper to taste
2 teaspoons honey
To make the salad dressing, in a processor or blender, start with the cilantro and onion. Puree and add the rest of the ingredients until creamy and smooth. Put into an air tight container to keep cold until needed. This dressing can easily be doubled.
Salad Assembly
Saute mushrooms in butter, set aside to cool or if preferred they can be served hot. Use this pan for the prosciutto.
Cut up prosciutto and sauté as well over low until slightly crisp but not hard and overdone. Set aside for later use.
On a large platter start with ½ package of spring mix. Spread the spring mix out over the bottom of the platter.
Next, sprinkle arugula over spring mix.
Shave desired amount of cheese over the arugula.
Top with mushrooms & then prosciutto.
Drizzle with red onion dressing and serve immediately.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
red onion makes this salad

1/2 cup olive oil

red onion, lemon juice & fresh cilantro

sauteed mushrooms are delicious for this recipe

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