10 Layer Salad Recipe
Author: 
Recipe type: Salad
Cuisine: American
Yield: 8-10
 
Ingredients
  • 2 hearts of romaine, julienned
  • 2 cups tomatoes, ripe, cherry, halved
  • 1 ea. red bell pepper, julienned
  • 8 oz. Cremini mushrooms, sliced thin
  • 2 ea. zucchini, medium, julienned or sliced into spaghetti on a mandolin or a spiralizer
  • 4 ears of sweet corn, kernels removed from cob, blanched in salted, boiling water and shocked in ice cold water and drained.
  • 2 large carrots, thinly sliced on the bias, blanched in salted boiling water, shocked in ice cold water and drained.
  • 1 bunch scallions, white and greens thinly sliced
  • 1½ cup sprouts (we suggest sunflower or radish)
  • 8 oz Prosciutto, thinly sliced and julienned, sautéed in olive oil until crisp.
  • Lemon Basil Vinaigrette
Method
  1. Layer above ingredients into a large glass bowl, one at a time. Start at the sides of the bowl first to create an outer ring and then add remaining ingredients in the center.
  2. Cover and store until ready to serve, and toss with a lemon basil vinaigrette.
Recipe by Salty Fig at http://www.saltyfig.com/2014/07/10-layer-salad/