Shaved Turnip Salad With Arugula And Prosciutto Food

SHAVED TURNIP SALAD WITH ARUGULA AND PROSCIUTTO

Steps:

• In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
• Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

SHAVED SALAD WITH PROSCIUTTO BITS

Steps:

• For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.
• For the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.
• Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.

SHAVED TURNIP SALAD

Steps:

• Whisk 2 tablespoons lemon juice, 1 mashed anchovy fillet, 1 small grated garlic clove, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl; let sit 5 minutes. Whisk in 2 tablespoons olive oil. Peel 2 small turnips and thinly slice on a mandoline. Toss with the dressing along with 1/2 cup fresh parsley; season with salt and pepper.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

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.

SAUTEED TURNIPS WITH SPINACH AND RAISINS

Steps:

• In a skillet (with a lid), heat the olive oil and garlic over medium heat.
• While that heats, peel the turnips and chop them into thin strips, like tiny French fries.
• When oil is heated, add the turnips and raisins and saute for about 3 minutes.
• Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften.
• Meanwhile, wash and chop or tear up the spinach.
• After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt.
• Remove from heat and sprinkle with nutmeg.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR

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.