Rosemary Pork & Sage Caprese Salad
Rosemary Pork & Sage Caprese Salad

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rosemary pork & sage caprese salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Rosemary Pork & Sage Caprese Salad is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Rosemary Pork & Sage Caprese Salad is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have rosemary pork & sage caprese salad using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rosemary Pork & Sage Caprese Salad:
  1. Make ready 3/4 lb pork loin; trimmed and cut into thin strips
  2. Take 1 T fresh rosemary; minced
  3. Take 1 recipe "Sage Caprese" (see my recipes)
  4. Get 6 leaves fresh basil; chiffonade
  5. Make ready 1 handful arugula
  6. Take 1 handful spinach
  7. Make ready 1 pinch sea salt
  8. Make ready 1 small pinch crushed pepper flakes
  9. Prepare 14 slices parmigiano reggiano (use a potato peeler)
  10. Get as needed kosher salt & black pepper
  11. Prepare as needed olive oil
Steps to make Rosemary Pork & Sage Caprese Salad:
  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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