About This Recipe:
I’m thrilled to share with you my Spring Harvest Baby Gem Salad recipe, a true celebration of the vibrant flavors and fresh seasonality that late spring has to offer. Picture this: tender fingerling potatoes, blanched green beans, and the delightful crunch of crispy prosciutto. Ah, and let’s not forget those perfectly cooked 6 1/2 minute eggs with their glorious golden yolks!
This salad is a symphony of textures and tastes that will transport your taste buds straight to the garden. The star of the show is the Baby Gem lettuce, with its crisp leaves and delicate sweetness. It’s the perfect canvas for the medley of garden-fresh ingredients that we’ll be tossing together.
To add a burst of herbaceous goodness, I’ve harvested some vibrant shiso leaves straight from my garden. Their refreshing flavor complements the earthiness of the fingerling potatoes and the crispness of the green beans. And let’s talk about the crispy prosciutto, oh my! It brings a delightful salty richness that takes this salad to the next level.
To tie it all together, I’ve crafted a classic vinaigrette, where the tang of white wine vinegar beautifully harmonizes with the Dijon mustard and minced shallot. It’s the perfect dressing to elevate the freshness of these seasonal ingredients.
The Spring Harvest Baby Gem Salad is not just a salad; it’s an ode to the wonders of late spring. As you take a bite, you’ll be greeted with a symphony of flavors that celebrate the abundance of the season. So, gather your ingredients, embrace the freshness, and get ready to experience the joys of this sensational salad. Cheers to springtime on a plate!”
Enjoy creating and savoring the Spring Harvest Baby Gem Salad, and may it bring you joy in every bite!
Watch Me Make This Recipe:
@carmeninthegarden Fresh from Garden to Table! 🌱✨ Spring's Bounty in Every Bite! 🌼🍃 Crispy prosciutto, homegrown shiso leaves, and tender green beans join forces with fingerling potatoes in a zesty vinaigrette. Steamed artichokes on the side for a bonus treat! Experience the freshness of late spring with this sensational salad! 🥗🌿 #GardenToTable #Salad #Spring #Garden #gardentok ♬ original sound – Carmen in the Garden
How To Make This Recipe:Print
- 1 cup fingerling potatoes, boiled and sliced
- 2 cups green beans, blanched and cut into bite-sized pieces
- Handful of shiso leaves, chiffonaded
- 4 eggs, boiled for 6.5 minutes, peeled and halved
- 1 head of little gem lettuce, washed and torn into bite-sized pieces
- 4 slices of crispy prosciutto
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- Salt and pepper to taste
- Preheat the toaster oven to 375°F (190°C).
- Place the slices of prosciutto on a baking sheet lined with parchment paper. Ensure they are spread out in a single layer.
- Bake the prosciutto in the toaster oven for about 8-10 minutes or until it becomes crispy. Keep an eye on it to prevent burning.
- Once crispy, remove the prosciutto from the toaster oven and set aside to cool. Once cooled, crumble or break it into smaller pieces.
- In a large mixing bowl, combine the fingerling potatoes, green beans, chiffonaded shiso leaves, halved boiled eggs, torn little gem lettuce, and crispy prosciutto.
- In a separate small bowl, whisk together the extra-virgin olive oil, white wine vinegar, Dijon mustard, minced shallot, salt, and pepper to create the vinaigrette dressing.
- Drizzle the dressing over the salad mixture in the large bowl and toss gently to combine, ensuring all the ingredients are coated with the dressing.