10 Layer Salad Recipe
Author: Salty Fig
Recipe type: Salad
Cuisine: American
Yield: 8-10
- 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
- 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.
- 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/
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