| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
|
Salads, Vegetables, Meats, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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