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

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources