Best Grilled Bacara Ranch Spring Onion Recipes

Grilled Asparagus and Spring Onion Salad with Prosciutto image

Provided by Anne Burrell

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, plus high quality extra-virgin olive oil
1 bunch asparagus, tough lower stems removed
Kosher salt
2 cups baby washed arugula
1 small spring onion, thinly sliced
1/2 cup shaved Parmesan
2 Meyer lemons, juiced
8 slices 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 Bacara Ranch Romaine Leaves with Prosciutto, Pine Nuts and Basil image

Provided by Food Network

Categories appetizer

Time 26m

Yield 8 servings

Number Of Ingredients 7

8 large outside Romaine leaves
8 slices fresh mozzarella, cut 1/4-inch thick
8 large basil leaves
1/4 cup toasted pine nuts
8 thin slices prosciutto
Olive oil
Cracked black pepper

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.