Ingredients with Measurements:
- 4 cups of arugula
- 4 oz of Prosciutto di Parma, sliced
- 1/4 cup of shaved Parmesan cheese
- 1/4 cup of pine nuts
- 1/4 cup of extra-virgin olive oil
- 2 tbsp of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the arugula and pat it dry with paper towels.
2. In a small skillet, toast the pine nuts over medium heat until golden brown. Set aside.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
4. In a large bowl, toss the arugula with the dressing until well coated.
5. Divide the arugula evenly among four plates.
6. Top each plate with slices of Prosciutto di Parma, shaved Parmesan cheese, and toasted pine nuts.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 21g
- Carbohydrates: 5g
- Protein: 11g
Substitutions for ingredients:
- Baby spinach or mixed greens can be used instead of arugula.
- Walnuts or almonds can be used instead of pine nuts.
- Feta or goat cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced cherry tomatoes or roasted beets for extra flavor and color.
- Use a lemon vinaigrette instead of balsamic dressing for a brighter taste.
- Add sliced avocado or fresh berries for a sweet and savory twist.
Tips and tricks:
- Make sure to use high-quality Prosciutto di Parma for the best flavor.
- Toast the pine nuts in advance and store them in an airtight container for up to a week.
- Use a vegetable peeler to shave the Parmesan cheese into thin strips.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a day.
Reheating instructions:
- None
Presentation ideas:
- Arrange the Prosciutto di Parma slices in a fan shape on top of the arugula.
- Drizzle extra dressing over the salad for a more dramatic presentation.
Garnishes:
- None
Pairings:
- This salad pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve this salad as a starter or side dish alongside grilled chicken or fish.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to wash the arugula thoroughly before using it in the salad.
Food history:
- Prosciutto di Parma is a type of Italian cured ham that has been produced in the Parma region for over 2,000 years.
Flavor profiles:
- This salad has a salty and savory flavor from the Prosciutto di Parma, balanced by the bitterness of the arugula and the tangy sweetness of the balsamic dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish at a dinner party.
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Region: Italian