Recipe of Tasty Rosemary Pork & Sage Caprese Salad

Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, Rosemary Pork & Sage Caprese Salad. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Rosemary Pork & Sage Caprese Salad Recipe. Rosemary Pork Roast. this link is to an external site that may or may not meet accessibility guidelines. Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion, delicious and quick to prepare!

You can have Rosemary Pork & Sage Caprese Salad using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Rosemary Pork & Sage Caprese Salad

1. Take 3/4 lb of pork loin; trimmed and cut into thin strips.
2. It’s 1 T of fresh rosemary; minced.
3. Take 1 of recipe "Sage Caprese" (see my recipes).
4. Prepare 6 leaves of fresh basil; chiffonade.
5. You need 1 handful of arugula.
6. Take 1 handful of spinach.
7. Prepare 1 pinch of sea salt.
8. It’s 1 of small pinch crushed pepper flakes.
9. Take 14 slices of parmigiano reggiano (use a potato peeler).
10. You need as needed of kosher salt & black pepper.
11. Make ready as needed of olive oil.

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Rosemary Pork & Sage Caprese Salad step by step

1. Place one large handful of each spinach and arugula into a mixing bowl..
2. Dice the tomatoes and mozzarella from the sage caprese into a medium dice. Add to mixing bowl..
3. Heat a saute pan with enough olive oil to coat the bottom..
4. Add pork. Season with kosher salt, black pepper, and rosemary. Saute approximately 3-4 minutes or until pork has a nice sear and is cooked throughout..
5. Use remaining sage caprese marinade to dress the greens, tomatoes, and cheese. Add a pinch of sea salt and crushed pepper flakes. Toss. Add pork. Toss..
6. Transfer salad to plates. Top with peeled parmigiano reggiano..
7. Top with basil..
8. Variations; Bacon, roasted bell pepper, roasted garlic, slivered garlic, olive, lemon zest, pancetta, artichoke, cannellini, capers, feta, goat cheese, eggplant, fennel, cauliflower, carrots, green beans, tuna, hard boiled eggs, crushed pepper flakes, gruyere, jalapeños, scallions, chives, asparagus, corn, marjoram, mint, oregano, zucchini, peas, pine nuts, thyme, savory, walnuts.

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