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Title: Salad Greens with Prosciutto and Shrimp
Categories: Salad Shellfish
Yield: 4 Servings
| GREENS, PROSCIUTTO & SHRIMP | ||
| 3/4 | lb | Salad mix of Arugula |
| Dandelion, Tango, Frisee, | ||
| Anchocress, Red Mustard, | ||
| Mizuna, Lollo Rosso, | ||
| Curly Cress, Chervil, | ||
| Radicchio, Perella Red, | ||
| Romaine, Red Oak Leaf (about 4 quarts) | ||
| 1/4 | lb | Prosciutto, thinly sliced |
| 2 | ts | Oil, olive |
| 1/2 | lb | Shrimp, tiny; cooked shelled |
| 2 | tb | Ginger, crystallized |
| 1/4 | c | Vinegar, Rice or Pear |
| 3 | tb | Oil, Salad |
| 1 | tb | Oil, Oriental Sesame |
| Flower petals | ||
| Lavender Bachelor's buttons | ||
| Golden calendula | ||
Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10 inch frying pan over medium-high heat until lightly browned. Pour into a wide salad bowl and add 4 quarts of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and sesame oil. Toss gently. Garnish with the golden and lavender petals.
======================> Notes and Credits <======================
A salad mix of many kinds of tender leaves, needing only dressing is one of the most practical convenience foods to hit the marketplace in recent years. But the salad mix idea is not a new one. It started in and around Nice, in southern France, as "Mesclun." This regional speciality takes its name, meaning mix, from the local dialect, and is a combination of tender, early shoots of arugula, dandelion greens, lettuces, watercress and chervil. In the West, growing salad mix has long been popular with home gardeners. In the early 1970's, Alice Waters, a self-proclaimed salad warrior, opened Chez Panisse in Berkeley, she grew ingredients on the premises in order to demonstrate to customers that "the beauty of a salad is the irresistibly of just-picked, tender greens".
It's best to use any greens right after purchase, but to crisp or store them, enclose rinsed leaves in towels, seal in a plastic bag, and chill. Crisping may take only 15 minutes, but prime condition greens stored this way may stay fresh looking and tasting up to two weeks.
From the article "Revolution in your salad bowl" by Betsy Reynolds Bateson in "Sunset Magazine, April 1994", page 100. Shared by Dorothy Hair 6/94
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