Arugula Salad With Dates And Crispy Prosciutto Food

ARUGULA PARMESAN PROSCIUTTO SALAD

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.

CRISPY PROSCIUTTO AND CHARRED CORN ARUGULA SALAD

Steps:

• Preheat your grill to the highest setting. Shuck the corn. I don't use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you'd like, you can brush or spray it with olive oil.
• Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn usually takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner! Let the corn cook slightly, then slice it off the cob.
• Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool.
• Toss the arugula in a large bowl with a pinch of salt and pepper. Add in the corn and parmesan cheese. Tops with a few tablespoons of the vinaigrette, tossing well to coat the greens. Crush the prosciutto over the arugula into small bites. Add more dressing if you'd like and serve!

THE BEST ARUGULA SALAD

Steps:

• Thinly slice the shallots.
• Heat a small frying pan over medium high heat and spray with olive oil spray.
• Add the sliced shallots and a sprinkle of kosher salt.
• Cook for 5-8 minutes or until the shallots are slightly caramelized and have crispy bits on them.
• Add the balsamic vinegar and deglaze the pan.
• Remove the shallots from the heat while you prep the other ingredients.
• Add the arugula to a serving platter; sprinkle white wine vinegar on the greens (about 1-2 tablespoons).
• Stuff goat cheese inside of each pitted date; wrap 1/2 slice prosciutto around each stuffed date.
• Add the crispy shallots on top of the greens.
• Lay the stuffed dates on top of the greens.
• Sprinkle the salad with the nuts.
• Drizzle balsamic glaze on top.

PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO

Steps:

• Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
• Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
• Finally, either stir or process in the 2 tablespoons of parmesan.
• Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
• Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
• Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

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.