Arugula Parmesan Prosciutto Salad Recipes
ARUGULA PARMESAN PROSCIUTTO SALAD
This very simple arugula Parmesan prosciutto salad is one that I enjoy often. It's the quickest salad to put together because the dressing is made à la minute - right on top of the greens instead of being mixed in a bowl.
Provided by Meredith
Categories Side Dishes Salads
Time 10m
Number Of Ingredients 7
Steps:
- Cut the slices of prosciutto into 2- to 3-inch pieces. Heat a large non-stick skillet over medium-high heat. Place the prosciutto in the hot pan and cook for a few minutes on each side, until crispy (the prosciutto will crisp up even more once it cools). Transfer the prosciutto to a paper towel lined plate.
- Place the arugula in a large bowl. Drizzle with olive oil and the lemon juice and season with salt and freshly ground black pepper. Toss the arugula to coat it with the dressing and add the Parmigiano-Reggiano cheese.
- Top with the crispy prosciutto, or plate on individual serving dishes and then top with the crispy prosciutto.
Nutrition Facts : Calories 214 kcal, Carbohydrate 2 g, Protein 10 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 570 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN
Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe
Provided by Abby Girl
Categories Fruit
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2
FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS
Steps:
- Make vinaigrette
- In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
- Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
- Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
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