Best Arugula Salad With Dates And Crispy Prosciutto Recipes

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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

Categories     Side Dishes     Salads

Time 10m

Number Of Ingredients 7

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

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 FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN



Arugula Salad With Figs, Prosciutto, Walnuts, and Parmesan image

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe

Provided by Abby Girl

Categories     Fruit

Time 27m

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons)
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces)
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
5 ounces arugula (about 8 cup, slightly packed & stemmed)
1/2 cup walnuts, toasted and chopped
2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

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.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2

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Arugula salad with dates and crispy prosciutto is a delicious and healthy dish that can be enjoyed as a light lunch or a side dish. This salad is perfect for those who want to add more greens to their diet while still enjoying a flavor-packed dish. The peppery taste of arugula, the sweetness of dates, and the saltiness of prosciutto all come together in this recipe for a tantalizing taste experience.

Ingredients

Arugula
Arugula is a leafy green vegetable that is known for its peppery flavor. It is a great source of vitamins and minerals, including vitamin K, vitamin A, vitamin C, and potassium.
Dates
Dates are a sweet fruit that are known for their natural sweetness. They are a great source of fiber, potassium, and magnesium.
Prosciutto
Prosciutto is a type of dry-cured ham that is known for its salty flavor. It is a great source of protein and can help keep you feeling full for longer periods of time.
Balsamic Vinegar
Balsamic vinegar is a type of vinegar that is made from grapes. It has a sweet and tangy flavor that pairs well with the sweetness of the dates.
Olive Oil
Olive oil is a healthy oil that is high in monounsaturated fats. It is a great source of antioxidants and can help reduce inflammation in the body.

Preparation Instructions

1. Preheat your oven to 350°F. 2. Lay strips of prosciutto on a baking sheet and bake for about 10-12 minutes or until crispy. Once done, set aside to cool. 3. In a large bowl, add arugula and chopped dates. 4. For the dressing, mix balsamic vinegar and olive oil in a small bowl. 5. Drizzle the dressing over the arugula and dates and toss until evenly coated. 6. Top the salad with the crispy prosciutto.

Health Benefits

Arugula is a cruciferous vegetable that contains a high amount of antioxidants, which help to protect against cancer and other diseases. Dates are a great source of fiber and can help to regulate digestion. Prosciutto is a good source of protein, which is essential for building and repairing muscles. Balsamic vinegar is believed to have anti-inflammatory properties, while olive oil is known for its ability to lower cholesterol and reduce the risk of heart disease.

Conclusion

Arugula salad with dates and crispy prosciutto is a delicious and healthy dish that is perfect for those who want to add more vegetables to their diet. This salad is easy to prepare and can be enjoyed as a light lunch or a side dish. By incorporating these ingredients into your diet, you can reap the health benefits of each and enjoy a delicious and flavorful dish.

Valuable Tips for Making Arugula Salad with Dates and Crispy Prosciutto Recipes

Arugula salad with dates and crispy prosciutto is a delicious and healthy salad that can be enjoyed all year round. This salad is an excellent combination of sweetness and saltiness, with the perfect crunch from the crispy prosciutto. If you are planning to make this salad, here are some valuable tips that can help you create a delicious and healthy dish:
Choose fresh and high-quality ingredients
The ingredients you use are crucial when making arugula salad with dates and crispy prosciutto. If possible, choose fresh, high-quality ingredients. Look for fresh arugula with vibrant green leaves, plump and juicy Medjool dates, and thin and crispy prosciutto.
Wash and dry the arugula thoroughly
Arugula can be thorough with traces of dirt and debris, so it is essential to wash it thoroughly before using it in the salad. Rinse the arugula leaves thoroughly under running water and allow it to dry before using it in the salad. Ensure that the leaves are dry before adding the other ingredients; if the leaves are wet, it can dilute the salad dressing.
Cut the dates into small pieces
Medjool dates are sticky, so it is essential to cut them into small pieces before adding them to the salad. This makes it easier to eat and distribute the sweetness of the date evenly throughout the salad.
Cook the prosciutto until it is crispy
Crispy prosciutto adds a crispy texture to the salad, so it is essential to cook it properly. Preheat a non-stick pan over medium heat, add the prosciutto slices and cook until it is crispy on both sides. Do not add any oil to the pan as prosciutto has a high-fat content and will release its own oil while cooking.
Use a simple dressing
Arugula is a delicate leafy green that allows other ingredients to shine through in a salad. A simple dressing made of olive oil, balsamic vinegar, and honey is perfect for this salad. Combine the ingredients in a jar and shake until it emulsifies. Dress the salad lightly with the dressing, and you can always add more later.
Be creative with adding other ingredients
Arugula salad with dates and crispy prosciutto is a versatile salad, and you can add other ingredients to make it more interesting. Some great additions to this salad include nuts such as walnuts, pecans or almonds, crumbled goat or feta cheese, and thinly sliced red onions.
Don't overdo the salad dressing
Dressing the salad lightly is crucial as it allows the other ingredients in the salad to shine through. Overdressing the salad can make it soggy, and the flavours of the other ingredients will not be as pronounced. If you are unsure of how much dressing to use, start by adding a little and increase as needed.
Serve immediately
Arugula is a tender leafy green, and it can wilt quickly. It is essential to serve the salad immediately after dressing it to maintain the fresh flavour and crunchy texture. If you need to prepare the salad in advance, keep the dressing separate and add it just before serving.
Balance the flavours
Arugula salad with dates and crispy prosciutto is a combination of sweet, salty, and bitter flavours. It is important to balance these flavours to create a delicious and harmonious dish. Taste the salad as you are preparing it to ensure that the flavours are balanced, and adjust the seasoning as needed.
Experiment with different greens
While arugula is the most commonly used green in this salad, you can also experiment with other greens. Baby spinach, kale, or mixed greens are great alternatives that can add more depth and flavour to the salad. In conclusion, arugula salad with dates and crispy prosciutto is a delicious and healthy salad that is easy to make at home. Use high-quality, fresh ingredients, wash and dry the arugula thoroughly, cut the dates into small pieces, cook the prosciutto until crispy, use a simple dressing, and balance the flavours. Be creative with adding other ingredients, but don't overdo the dressing, serve immediately, and experiment with different greens. These valuable tips will help you create a delicious and healthy arugula salad with dates and crispy prosciutto that is perfect for any occasion.

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