Trezo Mare is an amazing seafood restaurant here in Kansas City. It is north of the city and has the most amazing patio, and the food is even better. My husband and I used to go there once a month to share their calamari, one of their delicious salads, and the lobster mac & cheese. The calamari is the BEST I have ever had – which I know is unreal since we are in the middle of the USA – but I promise, its amazing.
I went recently with a good friend and they had a new salad on the menu cleverly named “the seasonal salad”. Asparagus, mozzarella, prosciutto, marinated artichokes – what’s not to love? This was just a yummy delicious salad and I thought – this is easy, quick, and I can make this at home no problem. TO THE BLOG!
INGREDIENTS: 2 dinner salads
- 4 cups mixed salad greens
- 1 ball fresh mozzarella cheese
- 10 artichoke hearts
- 3 tablespoons EVOO (get good EVOO since you are making a dressing)
- Juice of 1 small lemon
- 24 spears asparagus
- 6 slices prosciutto
- 1 tbsp fresh chopped parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp Italian seasoning
- 1/4 cup light balsamic dressing* – I use store bought
- Balsamic reduction for drizzle/garnish** – I use store bought
*You can make your own balsamic dressing with this recipe:
- 1/2 cup vinegar, balsamic, (choose a good-quality, aged brand if possible)
- 3 tablespoon oil, olive, extra-virgin
- 1/4 cup water
- 1 tablespoon mustard, Dijon,
- 1 teaspoon honey
- 1 teaspoon garlic powder
- Mix all ingredients together in a mason jar or jar with tight lid. Makes 2 tbsp.
**Balasmic reduction is great to have on hand for spicing up or garnishing a variety of dishes. Be careful to not breathe in the vinegar fumes – they can be strong. Definitely open a window — or again just buy store bought. 🙂 yay Costco!
- 2 cups balsamic vinegar
- Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced by at least half (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). Cook it until it’s reduced to ½ cup (1/4 of the original volume).
- As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. Place in container or bottle and use as needed.
- Wash and dry the mixed greens
- Marinate artichokes by mixing 2 tbsp of EVOO, lemon juice, artichokes, salt, pepper, and Italian seasoning into a small bowl or container with a lid. Cover and place into fridge while you complete the rest of the salad.
- Slice the ball of mozzarella into slices about 1/4 inch thick.
- Lay slices on cutting board and with the remaining 1 tbsp of olive oil, brush EVOO on both sides of the mozzarella.
- Sprinkle both sides with fresh chopped parsley and set aside for salad assembly.
- Heat oven to 325 degrees.
- Wash the asparagus and trim approximately 1-2 inches off the end. This link will show you how to trim asparagus the right way.
- Taking 4 spears at a time, form a bunch. Wrap each asparagus bunch with a slice of prosciutto.
- Place bunches on baking sheet lined with foil.
- Cook in oven for 10-15 minutes until asparagus is easily pierced with a fork, but the asparagus is not mushy. It should still have a slight crisp to it.
- Remove from oven when asparagus are cooked.
- Remove artichoke hearts from fridge and cut them in half.
- Toss the salad greens in the balsamic salad dressing – using a bit at a time to ensure its not overdressed. Ensure the salad is dressed VERY LIGHTLY (remember you are topping w/ balsamic reduction).
- Place the salad greens onto a dinner plate.
- Top with the halved artichoke hearts.
- On the edge of the salad place the sliced mozzarella.
- Top the whole salad with the asparagus wrapped prosciutto.
- Drizzle the entire plate with balsamic reduction.
- TA DA!