Grilled Bacara Ranch Spring Onion Food

GRILLED BACARA RANCH SPRING ONION

Steps:

• Put spring onion bulbs in a large bowl. Season with kosher salt and cracked black pepper and drizzle with some oil. Place on hot grill and grill until tender, constantly rotating, and serve.

GRILLED BACARA RANCH ROMAINE LEAVES WITH PROSCIUTTO, PINE NUTS AND BASIL

Steps:

• In a large sauce pot with boiling salt water, blanch romaine leaves for 5 seconds and place in ice water bath. Remove and dry off surface. Layer 1 slice of mozzarella, 1 basil leaf, and toss in some pine nuts. Roll up and wrap in prosciutto. Repeat process with rest of leaves.
• Marinate in olive oil and cracked black pepper. Reserve for grill. Grill lightly until cheese is soft and serve.

GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO

Steps:

• Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
• Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
• In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
• Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
• Wowwee! What a salad!

GRILLED CHICKEN BACON RANCH SALAD

Steps:

• Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
• Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
• Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.