Arugula Melon And Prosciutto Salad Recipe 455

ARUGULA WITH PROSCUITTO AND BURRATA

Arugula With Proscuitto And Burrata image

Provided by Ina Garten

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup good white wine vinegar
1 1/2 teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)

Steps:

Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

ARUGULA, MELON AND PROSCIUTTO SALAD RECIPE - (4.5/5)

Arugula, Melon and Prosciutto Salad Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 9

Ingredients

1/2 small cantaloupe about 1 pound
2 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
1 teaspoon Dijon mustard
Kosher salt and pepper, to taste
2 bunches arugula
1/2 small red onion
4 ounces prosciutto, thinly sliced
Crusty bread, for serving

Steps:

Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl. In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoons each salt and pepper. Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto. Serve with bread, if desired.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

Arugula Salad with Prosciutto, Blue Cheese, and Pear image

This is a simple but elegant salad when plated correctly.

Provided by Julie Racine

Categories Arugula Salad

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 bunch fresh chives
½ cup olive oil
4 cups baby arugula
4 slices prosciutto, chopped, or more to taste
½ cup crumbled blue cheese (such as Point Reyes®)
2 medium Bosc pears
¼ cup balsamic vinegar glaze (such as Trader Joe's®)

Steps:

Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg

CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD

Cantaloupe, Prosciutto, and Arugula Salad image

This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 12

Ingredients

1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces

Steps:

In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO

Arugula Salad With Chopped Egg and Prosciutto image

This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb's lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as "wild" arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar or sherry vinegar
Kosher salt and black pepper
8 ounces arugula (about 4 large handfuls), washed and dried
4 (8-minute) boiled eggs, cooled in ice water and peeled
8 thin slices prosciutto (3 ounces), optional

Steps:

Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

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