Arugula Salad With Chopped Egg And Prosciutto Food

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 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.

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

HONEYCRISP, ARUGULA, AND PROSCIUTTO SALAD

Honeycrisp, Arugula, and Prosciutto Salad image

If you have never had a honeycrisp apple, get one now!!! They only come around once a year and they really live up to their name!! They are sweet, tart, firm and crisp with a honey flavor. They are the best apples on the planet!! I made this salad with the beloved honeycrisp apple and a balsamic dressing with ceylon cinnamon. Ceylon cinnamon is citrusy and less strong than cassia cinnamon so it is subtle in this dressing. I hope you like my salad!

Provided by ChefLee

Categories Apple

Time 10m

Yield 1 large bowl salad, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 honeycrisp apples, with skin on and chopped into bite-size cubes
3 cups baby arugula
5 slices prosciutto, sliced into pieces
1 tablespoon raw honey
3 tablespoons balsamic vinegar
2 tablespoons light olive oil
1/2 teaspoon ceylon cinnamon
3 scallions, chopped (green onions)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pomegranate juice
2 -3 tablespoons parmigiano-reggiano cheese, grated (optional)

Steps:

Put the arugula, proscuitto, onions, and apples into a large salad bowl.
Mix together all of the dressing ingredients in a little bowl and pour over the salad.
Toss to coat.
Top with grated parmigiano reggiano (optional).

Nutrition Facts : Calories 119.9, Fat 7, SaturatedFat 1, Sodium 152.4, Carbohydrate 15.5, Fiber 2.4, Sugar 12.1, Protein 0.8

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