I always find that holiday celebrations always leave me with a fridge full of odds and ends. There is never quite enough to make a full meal out of them and combining the pieces tend to create more a “dog’s breakfast” than a delightful feast. This past Memorial weekend was no different – we had bits of prosciutto, a few stalks of asparagus and baby broccoli, a few pieces of chicken and some odd fresh herbs. Not enough for a meal for two but too much to let to go to waste.
Enter the salad.
A salad is the perfect canvas upon which to dump all your left overs in my opinion. A bed of mixed field greens allows you to play to your inner culinary Picasso and create delicious works of art out of basically nothing…..
This is less of a recipe and more like alchemy — a little of this and that to see what came out in the end. However here is the basic outline…..
mixed field greens//asparagus//baby broccoli//sautéed red onion//sautéed red peppers//hard-boiled egg//crispy prosciutto
1/2 teaspoon grated lemon zest //4 tablespoons fresh-squeezed lemon juice // 1/4 cup extra-virgin olive oil // 1 clove garlic, minced // 3 tablespoons thinly sliced fresh basil// salt and pepper
To Assemble Salad
– Bring a large sauce pan of salted water to a boil. Once boiling, add broccoli and blanche for about 1-2 minutes depending on thickness of stalks. Once finished, transfer to an ice bath.
– Roast asparagus with olive oil and salt under broiler for 3-5 minutes.
– Hard boil eggs. For the perfect hardboiled egg, visit here.
– Place prosciutto into a dry sauté pan over medium heat. Cook until lighting brown and transfer to paper towel.
– Julienne the red pepper and red onion into long strips. Using the same pan you used for the prosciutto, add one tablespoon of olive oil and add vegetables. Quickly sauté for 3-5 minutes until onions have turned translucent and peppers have softened.
– In a small bowl, whisk all the ingredients for the dressing.
– Place a layer of mixed greens and arrange all the vegetables into stripes on top. Cut hard-boiled eggs in half, sprinkle with salt and pepper. Place your leftover chicken or protein next to your eggs. Crumble the crispy prosciutto on top and lightly drizzle the lemon basil dressing.
There are no hard and fast rules to this salad – I simply used what I had in my fridge. This would be great with leftover salmon or substitute one of the vegetables for a grain like quinoa or day-old rice that has been heated up with a little stock. This recipe is a great way to clean out your fridge and fill your belly….