Ingredients with Measurements:
- 1 lb. salondro magro (lean pork loin)
- 4 oz. prosciutto, thinly sliced
- 2 cups arugula
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Meat thermometer
- Roasting pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the salondro magro with salt and pepper and place it in a roasting pan.
3. Roast the salondro magro in the oven for 45-50 minutes or until the internal temperature reaches 145°F.
4. Remove the salondro magro from the oven and let it rest for 10 minutes before slicing it thinly.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard to make the dressing.
6. Arrange the sliced salondro magro on a platter and top it with the prosciutto and arugula.
7. Drizzle the dressing over the top of the salad and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of salondro magro: 145°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 362
- Fat: 22g
- Carbohydrates: 3g
- Protein: 36g
Substitutions for ingredients:
- Instead of salondro magro, you can use lean beef or chicken breast.
- Instead of arugula, you can use baby spinach or mixed greens.
- Instead of prosciutto, you can use cooked bacon or ham.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the salad for extra flavor.
- Top the salad with shaved Parmesan cheese for a cheesy twist.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar, for a different flavor profile.
Tips and tricks:
- Make sure to let the salondro magro rest before slicing it to ensure that it stays juicy and tender.
- Use a meat thermometer to ensure that the salondro magro is cooked to the correct temperature.
- Use a sharp knife to slice the salondro magro thinly for a more elegant presentation.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the salad, place it in the microwave for 30-60 seconds or until heated through.
Presentation ideas:
- Arrange the sliced salondro magro in a circular pattern on a large platter and top it with the prosciutto and arugula for a beautiful presentation.
Garnishes:
- Garnish the salad with fresh herbs, such as parsley or basil, for a pop of color and flavor.
Pairings:
- Serve this salad with a side of crusty bread or garlic bread for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts, would pair well with this salad.
Troubleshooting advice:
- If the salondro magro is not cooked to the correct temperature, it may be tough and dry.
Food safety advice:
- Always use a meat thermometer to ensure that meat is cooked to the correct temperature to avoid foodborne illness.
Food history:
- Salondro magro is a traditional Italian dish made from lean pork loin.
Flavor profiles:
- This salad has a savory and slightly sweet flavor from the roasted salondro magro and balsamic dressing, with a salty kick from the prosciutto.
Serving suggestions:
- Serve this salad as a light lunch or dinner, or as a side dish for a larger meal.
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Region: Italian