Spinach Salad with Crispy Prosciutto, Pickled Red Onion, California Golden Raisins and Chèvre-stuffed Piquillo Peppers

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4

Pickled onions play a tasty role in this salad, where Chef Downs balances contrasting flavors and ingredients to create a delicious whole.

Ingredients

Sherry Wine Vinaigrette
1/4 cup (2 oz.) sherry wine vinegar
2 tbsp. Dijon mustard
1 tsp. chopped garlic
2 tsp. fresh parsley
2 tsp. fresh chives
1/2 cup (4 oz.) extra virgin olive oil
Salt and pepper, to taste

Pickled Onions
2 cups rice vinegar
1/2 cup sugar
1 bay leaf
1 tsp. mustard seeds
2 red onions, sliced

Stuffed Piquillo Peppers
12 oz. chèvre
1 tbsp. chives
Salt and pepper, to taste
1 tbsp. chopped parsley
1 tbsp. lemon zest
4 canned piquillo peppers, rinsed

Salad
2 cups California golden raisins
4 cups dry sherry wine
2 cups slivered prosciutto
1 cup Marcona almonds
1 lb. (3 cups) baby spinach, stemmed and washed

Steps

  1. Prepare Sherry Wine Vinaigrette: Combine all ingredients in jar with tight-fitting lid and set aside.
  2. Prepare Pickled Onions: In saucepan, simmer vinegar, sugar, bay leaf and mustard seeds. Blanch onions in hot water bath for 30 sec. While hot, drain and add to saucepan; set aside.
  3. Prepare Chèvre-stuffed Piquillo Peppers: Blend cheese with chives, seasonings, parsley and zest. Mix well; divide and stuff peppers with cheese mixture. Chill.
  4. Prepare Salad: Combine raisins and sherry in small bowl; set aside to plump for 1 hr. In dry skillet, fry prosciutto; drain excess fat and set aside. Preheat oven to 350°F and toast almonds for 10 min. or until very lightly browned and fragrant.
  5. To serve: Warm Vinaigrette for 20 sec. in sauté pan. Drain raisins and stir into pan; remove from heat. Combine spinach, vinaigrette, Pickled Onions and almonds in large mixing bowl; toss to combine. Add prosciutto. Divide salad among 4 bowls; top each with a piquillo pepper.
Source: Courtesy of the California Raisin Marketing Board

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources