Arugula salad

Arugula Salad

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…with Figs, Prosciutto, Walnuts and Parmesan

This arugula salad recipe uses only one type of green (arugula) and includes a few different non-leafy ingredients. The result is a dish with flavors and textures that play off each other to a scintillating effect.
This simple and healthy side goes with any meal and is ready in minutes.

This salad is flexible, quick and will make you feel healthy and creative at the same time. It’s the kind of salad you should be able to order at any restaurant: full of vegetables and crispy, with a vibrant dressing that enhances the flavors of the other ingredients without making the salad soggy. It is a type of pocket recipe that provides a quick and tasty way to add some green to our dishes. Enjoy it.

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced prosciutto
  • 1 tablespoon honey
  • 3 tablespoons balsamic vinegar
  • ½ cup dried figs
  • 1 small shallot
  • Table salt
  • Ground black pepper
  • 8 ounces arugula stemmed (if needed) and lightly packed (about 8 cups)
  • ½ cup toasted chopped walnuts
  • 2 ounces Parmesan cheese

Instructions

  1. Cut 2 ounces prosciutto into 1/4-inch-wide ribbons.
  2. Remove stems from 1/2 cup dried figs and chop fruit into 1/4-inch pieces.
  3. Very finely mince 1 small shallot to yield 1 tablespoon.
  4. Remove stems from 5 ounces (8 cups) arugula. (If using arugula bunches, wash and dry arugula.)
  5. Chop enough walnuts to yield 1/2 cup.
  6. Shave 2 ounces Parmesan into thin strips with vegetable peeler.
  7. Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl.
  8. Wipe out empty pan with paper towel.
  9. Heat 1 tablespoon olive oil in empty pan over medium heat.
  10. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes.
  11. Using slotted spoon, transfer to paper towel–lined plate and set aside to cool.
  12. Whisk 1 tablespoon honey and 3 tablespoons vinegar in medium microwave-safe bowl.
  13. Stir in figs.
  14. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, 30 seconds to 1 minute.
  15. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  16. Let cool to room temperature.
  17. Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper.
  18. Divide salad among individual plates.
  19. Top each with portion of prosciutto, walnuts and Parmesan. Serve immediately.

Recipe by kcet.org
https://www.kcet.org/food/weekend-recipe-arugula-salad-with-figs-prosciutto-walnuts-and-parmesan


Get the recipe ready to print

Arugula Salad with Figs, Prosciutto, Walnuts and Parmesan

This recipe uses only one type of green (arugula) and includes a few different non-leafy ingredients. The result is a dish with flavors and textures that play off each other to a scintillating effect.
No more than10 mins
Course: Salad
Cuisine: Italian
Keyword: arugula, figs, parmesan, Prosciutto, walnuts
Servings: 6 servings
Author: America’s Test Kitchen

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced prosciutto
  • 1 tablespoon honey
  • 3 tablespoons balsamic vinegar
  • ½ cup dried figs
  • 1 small shallot
  • Table salt
  • Ground black pepper
  • 8 ounces arugula stemmed (if needed) and lightly packed (about 8 cups)
  • ½ cup toasted chopped walnuts
  • 2 ounces Parmesan cheese

Instructions

  • Cut 2 ounces prosciutto into 1/4-inch-wide ribbons.
  • Remove stems from 1/2 cup dried figs and chop fruit into 1/4-inch pieces.
  • Very finely mince 1 small shallot to yield 1 tablespoon.
  • Remove stems from 5 ounces (8 cups) arugula. (If using arugula bunches, wash and dry arugula.)
  • Chop enough walnuts to yield 1/2 cup.
  • Shave 2 ounces Parmesan into thin strips with vegetable peeler.
  • Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl.
  • Wipe out empty pan with paper towel.
  • Heat 1 tablespoon olive oil in empty pan over medium heat.
  • Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes.
  • Using slotted spoon, transfer to paper towel–lined plate and set aside to cool.
  • Whisk 1 tablespoon honey and 3 tablespoons 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.
  • Let cool to room temperature.
  • Toss arugula and dressing 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.

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