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

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

FSD Resources