Salad Greens With Prosciutto & Shrimp Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Salad mix of Arugula,
Dandelion, Tango, Frisee,
Anchocress, Red Mustard,
Mizuna, Lollo Rosso,
Curly Cress, Chervil,
Radicchio, Perella Red,
Romaine, Red Oak Leaf, about 4 quarts
1/4 lbs: Prosciutto, thinly sliced
2 tsp: Oil, olive
1/2 lbs: Shrimp, tiny, cooked shelled
2 tbsp: Ginger, crystallized
1/4 cup: Vinegar, Rice or Pear
3 tbsp: Oil, Salad
1 tbsp: Oil, Oriental Sesame
Flower petals,
Lavender Bachelors buttons,
Golden calendula,
Directions:
Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8
to 10 inch frying pan over medium-high heat until lightly browned.
Pour into a wide salad bowl and add 4 quarts of rinsed, dried and
crisped salad green/red mix, the cooked, shelled shrimp, crystallized
ginger, pear or rice vinegar, salad and sesame oil. Toss gently.
Garnish with the golden and lavender petals.
Source from luhu.jp
to 10 inch frying pan over medium-high heat until lightly browned.
Pour into a wide salad bowl and add 4 quarts of rinsed, dried and
crisped salad green/red mix, the cooked, shelled shrimp, crystallized
ginger, pear or rice vinegar, salad and sesame oil. Toss gently.
Garnish with the golden and lavender petals.
Source from luhu.jp