Arugula Salad With Dates And Crispy Prosciutto Recipes

ARUGULA PARMESAN PROSCIUTTO SALAD

Arugula Parmesan Prosciutto Salad image

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

Time 10m

Number Of Ingredients 7

Ingredients

4 ounces sliced prosciutto
5 ounces baby arugula
olive oil
juice from ½ lemon
salt
freshly ground cracked black pepper
2 ounces shaved Parmigiano-Reggiano cheese

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 DATES AND CRISPY PROSCIUTTO

ARUGULA SALAD WITH DATES AND CRISPY PROSCIUTTO image

Categories Salad Vegetable

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil and 3 T walnut oil
4 thin slices of prosciutto, cut into 1⁄4-inch-wide ribbons
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1⁄2 cup dried dates, pitted and chopped into 1⁄4-inch pieces
1 small shallot, minced very fine (1 tablespoon)
Sea salt and ground black pepper
5 ounces lightly packed baby arugula (8 cups)
1⁄2 cup chopped pecans, toasted
2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

Steps:

1. Heat 1 tablespoon olive oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring constantly, about 4 minutes, until crisp. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in dates. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until dates are plump, 30 seconds to 1 minute. Whisk in 3 tablespoons walnut oil, shallot, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, pecans, and Parmesan. Serve immediately.

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