Tuesday, March 5, 2013

Baby Arugula, Parmigiana, & Prosciutto Salad

This is definitely a new favorite of mine. I first tried it this past weekend at a beautifully delicious restaurant Nicola's .  Brian and I went there for our 1-year anniversary (go us!) and may I just say? It was absolutely splendid.

The second I dug my salad fork into this beaut, I fell in love. "What a simple and delicate dish" I thought to myself. The next thought that came to my mind... "I must make this in my kitchen and post it for everybody out there to read!" So here I am. I can already think of several people who would fall head-over-heels for this the minute they try their first bite. Genevieve, my dear friend is the first one who comes to mind. 

I thought about calling this the 5x5x5 Salad. Why, you ask? Well, it has 5 ingredients, it takes five minutes to make, and it gets a 5 out of 5 in my book! But 5x5x5 sounds like an extra value meal you'd order in a drive through. So I used a title that left very little to the imagination. You have to  try this 4-star salad out! I made it as an appetizer since the roast that's in the oven as I type is taking a lot longer than our empty stomachs can handle.  You also can add more of the ingredients and make this your "I'll be good" meal which is obviously fun, easy, and positively delicious!

Ingredients

2 oz baby arugula, be sure it's pre-washed
1 oz Parmesan cheese, thinly shaved
1 1/2 slices prosciutto*
1 tbs lemon juice, fresh
1 tbs extra virgin olive oil
(Although it's not necessary, feel free to add salt and pepper to taste)

*There are two types of prosciutto. Parma, and Private Selection (in order from highest to lowest in cost). I highly recommend the Parma, however once you see the price tag, you'll most likely gasp and change your mind immediately. If it's a special occassion, go in for the kill and remember that you're not using an entire pig for this salad.
Steps
1. Toss baby arugula in a bowl with lemon and olive oil (I recommend using your hands so that you use a delicate toss. Using a spoon will make the arugula wilt)
2. On a small salad plate, place the prosciutto in a decorative pattern slightly off to the side
3. Place the arugula next to the prosciutto then evenly distribute the Parmesan shavings throughout the salad
4. Serve chilled and enjoy!

1 comment:

  1. This looks so yummy!! I definitely want to give it a try!

    ReplyDelete