Rosemary Pork & Sage Caprese Salad
Rosemary Pork & Sage Caprese Salad

Hey everyone, Welcome to our recipe page. Today, I will show you a way to prepare a special dish, rosemary pork & sage caprese salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rosemary Pork & Sage Caprese Salad is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Rosemary Pork & Sage Caprese Salad is something which I’ve loved my entire life. They are nice and they look fantastic.

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