By Chef Marcus Webster
As soon as the temperatures hit the 80s and 90s, which is the case this week, I am just about ready for a salad. Aren’t you?
Here’s one of my favorites–fairly easy to do and easy on the eye for that occasion when you have some friends and family over. Pair it with some meat fresh off the grill, and they will love you!
Enjoy and stay cool this week!
Grilled Artichoke, Roasted Tomato & Prosciutto Spring Mix Salad
- 4 pcs. prosciutto, cut thin
- 1 package spring mix lettuce
- 10 artichoke hearts (fresh or canned)
- 4 oz. olive oil
- salt & pepper
- granulated garlic
- 4 tomato slices
- ½ red onion
- roasted tomato
- balsamic glaze
1) Lay out pre-packaged prosciutto or cut to desired thickness.
2) Wash spring mix especially in the summer, to get rid of small gnats.
3) Cut artichoke hearts in half. Drizzle with oil, salt & pepper to taste and granulated garlic.
4) Use a hot griddle or a large sauté pan and add approximately 2 tbsp. of olive oil. When smoking, add artichokes and sear.
5) Cut tomato to at least ¼” thickness. Drizzle with olive oil and sprinkle with salt & pepper.
6) Roast tomatoes in a 375-degree oven until charred (approx. 12 minutes or so). Remove and let cool, then set aside.
7) Slice red onion very thinly in a half-moon shape. Set aside.
8) Peel skin off of cucumber, if desired. Cut cucumber in half and continue to cut into thin half-moon shape.
9) Lay prosciutto down on a flat surface and roll together a handful of spring mix, being careful to let the leaves stand up without squashing them. Set at the end of the prosciutto and begin to roll in a cigar shape. Leave the first half of the spring mix unwrapped and continue around until it binds around the spring mix. Cut off the bottom of spring mix so it is flat and should stand up. If you prefer, cut in half on a bias for two ends.
Roasted Tomato Vinaigrette
- 2 roasted whole tomatoes cut in half using the same method and seasoning as above
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 pcs. fresh garlic
- 2 tbsp. grainy mustard
- 1 tbsp. brown sugar
- salt & pepper to taste
Blend together till smooth. Add more oil or vinegar depending on your taste buds.
Chef Marcus Webster has been a professional chef for over 20 years, starting as a private chef before becoming a corporate chef at the Thousand Oaks-based Auctions in Motion. He is currently the executive chef for NAWLINZ Bistro in downtown Oxnard and Conejo Valley Catering, the catering arm of NAWLINZ Bistro.