Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rosemary pork & sage caprese salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rosemary Pork & Sage Caprese Salad is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Rosemary Pork & Sage Caprese Salad is something which I’ve loved my whole life.

To get started with this particular 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 can achieve that.

The ingredients needed to make Rosemary Pork & Sage Caprese Salad:

1. Take 3/4 lb pork loin; trimmed and cut into thin strips
2. Get 1 T fresh rosemary; minced
3. Take 1 recipe "Sage Caprese" (see my recipes)
4. Prepare 6 leaves fresh basil; chiffonade
5. Prepare 1 handful arugula
6. Get 1 handful spinach
7. Make ready 1 pinch sea salt
8. Get 1 small pinch crushed pepper flakes
9. Get 14 slices parmigiano reggiano (use a potato peeler)
10. Make ready as needed kosher salt & black pepper
11. Get 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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