Recipe of Any-night-of-the-week Rosemary Pork & Sage Caprese Salad

Rosemary Pork & Sage Caprese Salad.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, rosemary pork & sage caprese salad. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Rosemary Pork & Sage Caprese Salad is one of the most popular of recent trending meals on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. Rosemary Pork & Sage Caprese Salad is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. 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. {Get 3/4 lb of pork loin; trimmed and cut into thin strips.
2. {Make ready 1 T of fresh rosemary; minced.
3. {Get 1 of recipe "Sage Caprese" (see my recipes).
4. {Get 6 leaves of fresh basil; chiffonade.
5. {Make ready 1 handful of arugula.
6. {Make ready 1 handful of spinach.
7. {Make ready 1 pinch of sea salt.
8. {Make ready 1 of small pinch crushed pepper flakes.
9. {Get 14 slices of parmigiano reggiano (use a potato peeler).
10. {Prepare as needed of kosher salt & black pepper.
11. {Make ready as needed of olive oil.

Instructions 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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