Honeycrisp Arugula And Prosciutto Salad Food

HONEYCRISP APPLE SALAD

Steps:

• To prepare the dressing: add all of the dressing ingredients up to and including the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended. (This makes about 1 cup of dressing, so you may have additional dressing left over which you can store in the fridge.)
• To prepare the apple salad: to a large bowl add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the spiced cider vinaigrette; add equal portions of the salad to bowls or plates (or onto a large serving platter) and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette.
• Serve as is, or garnish with a few additional candied walnuts.

CRISPY PROSCIUTTO SALAD

Steps:

• Preheat oven to 375F. Move the rack to the middle position.
• Add the prosciutto in a single layer to a baking sheet that's been covered with parchment paper. Bake for 12-15 minutes, or until it's crispy but not burned.
• Meanwhile, whisk the dressing ingredients together in a small bowl and add the salad greens, chives, and tomatoes to a large bowl.
• Once the prosciutto is done, let it cool for a few minutes then break it into desired size pieces. Toss the salad with the dressing and sprinkle the prosciutto on top.

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.

ITALIAN MIXED GREENS SALAD WITH PROSCIUTTO AND LEMON DIJION VINAIGRETTE

Steps:

• Combine all ingredients in a small jar. Tightly screw the lid on and shake vigorously.
• Dressing may be doubled if you like your salads heavily dressed, if you're making a larger portion to feed more people, or if you simply would like leftover salad dressing. The amount listed is what I used for dressing 1 salad recipe.
• Store any leftovers in a sealed jar in the refrigerator.
• In a medium sized salad bowl, combine the greens and the basil. Toss with 1 recipe of the Lemon Dijion Vinaigrette.
• Sprinkle the top of the salad with the crispy prosciutto and shaved parmesan. Serve immediately.

HONEYCRISP, ARUGULA, AND PROSCIUTTO SALAD

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).

FIG SALAD WITH PROSCIUTTO & ARUGULA

Steps:

• On a platter, arrange arugula and basil
• scatter prosciutto and figs over the greens
• top with Parmesan

CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD

Steps:

• In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
• In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
• Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

HONEYDEW & PROSCIUTTO SALAD

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

PASTA WITH ARUGULA AND PROSCIUTTO

Steps:

• Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
• Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.