+
0 (0)

Quick and Easy, Salads

Arugula salad with prosciutto di Parma

Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula never went out of style. Now you ... Read more

Total time: 10 minutes | Serves 4
  • 1/4 pound baby arugula (about 5 cups packed), washed and patted dry
  • 2 ounces prosciutto di Parma (about 4 slices)
  • 2 ounces Parmesan (about 1 cup), in inch-wide slices
  • 3 tablespoons aged balsamic vinegar
  • 4 tablespoons top-quality olive oil
  • Pinch of salt

Step 1Place the arugula in a large bowl. Cut the prosciutto into half-inch by 2-inch pieces and add to the bowl.

Step 2Add the Parmesan, then drizzle the balsamic vinegar and olive oil on top. Sprinkle with the salt. Toss. Divide the salad onto 4 salad plates and serve.

Note: Use a peeler to shave the Parmesan into thin slices.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Mejadra
Steamed fish (Jing yue)
Roasted trout with pancetta and sage
Cockles in wine over linguine