Best 2 Fig Prosciutto And Arugula Salad Recipes
**Fig, Prosciutto, and Arugula Salad: A Refreshing and Flavorful Summer Dish**
As the weather warms up, salads become a staple meal for many. They are light, refreshing, and packed with nutrients. This fig, prosciutto, and arugula salad is a delicious and easy-to-make summer salad that is perfect for a light lunch or dinner. The sweetness of the figs pairs perfectly with the saltiness of the prosciutto, and the arugula adds a peppery bite. This salad is also packed with antioxidants and vitamins, making it a healthy and delicious choice.
In addition to the main fig, prosciutto, and arugula salad, the article also includes recipes for two variations of the salad: a goat cheese and walnut version and a balsamic vinaigrette dressing. The goat cheese and walnut version adds a creamy and nutty flavor to the salad, while the balsamic vinaigrette dressing adds a tangy and flavorful touch.
Whether you are looking for a light and refreshing summer salad or a healthy and easy-to-make meal, this fig, prosciutto, and arugula salad is a great option. With its delicious flavor and nutrient-rich ingredients, it is sure to be a hit at your next gathering.
FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS
Steps:
- Make vinaigrette
- In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
- Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
- Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
FIG, PROSCIUTTO AND ARUGULA SALAD
Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.
Provided by Xexe383
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the vinegar in a small bowl.
- Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
- Stir in the honey.
- Put the arugula in another bowl.
- Drizzle with the olive oil, season with salt and pepper.
- Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
- Crumble the goat cheese if you are using it over the salad.
- Then drizzle everything with the balsamic-honey dressing.
Tips:
- To ensure the best flavor, select ripe, in-season figs. Look for figs that are plump, slightly soft to the touch, and have a deep purple or green color.
- If you don't have arugula on hand, you can substitute another type of leafy green, such as spinach, kale, or mixed greens.
- To add a bit of extra sweetness to the salad, drizzle it with a balsamic glaze or honey before serving.
- For a more savory salad, add a sprinkle of crumbled goat cheese or feta cheese.
- This salad is also a great way to use up leftover prosciutto. If you have some prosciutto that you need to use up, simply chop it up and add it to the salad.
Conclusion:
Fig, prosciutto, and arugula salad is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. It's also a great way to enjoy the fresh flavors of figs when they are in season. With its sweet figs, salty prosciutto, and peppery arugula, this salad is sure to please everyone at your table.
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