Prosciutto and Artichoke Arugula Salad
Prosciutto and Artichoke Arugula Salad is one of our favorite salads. I start this arugula salad by making a fig balsamic vinegar vinaigrette. Then, I toss together the arugula along with the cucumbers, onions, olives, artichokes and tomatoes. Next, I top the tossed veggies with the Prosciutto di Carpegna PDO. Finally, I drizzle on my Fig Balsamic Vinaigrette. We like this salad for several reasons. First of all, at the end of a long day, we all enjoy this nice hearty salad. Secondly, I like that I can make this salad ahead of time. I like to make it early in the day and let it chill until dinner. And, lastly, we all love the delicious prosciutto, the crisp veggies, and the sweet vinaigrette.
The Equipment I Used
- A Mandolin- This is entirely optional. But I used it to thinly slice my cucumbers and onions.
- A Small Jar- I like to shake my dressings up in a jar.
The Ingredients Needed for Prosciutto and Artichoke Arugula Salad
- Prosciutto- This Prosciutto di Carpegna PDO has an amazing texture and taste that you need to experience.
- Arugula- I used organic baby arugula.
- Artichokes- To save time I used marinated grilled artichoke hearts.
- Onions- I used sliced red onions.
- Olives- I used some spicy olives that I found at a gourmet market.
- Tomatoes- I used halved cherry tomatoes.
- Oil- Use a good quality extra virgin olive oil.
- Balsamic Vinegar- Use a good quality fig balsamic vinegar.
How I Made my Arugula Salad
- First, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
- Finally, I tossed veggies with the arugula, topped it with the prosciutto, and drizzled it with the vinaigrette.
If you like arugula salads, you need to try this delicious and hearty Prosciutto and Artichoke Arugula Salad.
Prosciutto and Artichoke Arugula Salad
Ingredients
- 4 cups baby arugula
- 1 cup sliced cucumbers
- ¼ cup sliced red onions
- ¼ cup pitted olives
- 4 marinated artichoke hearts
- 1 cup halved cherry tomatoes
- 3 ounces sliced prosciutto di Carpegna PDO
For the Fig Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup fig balsamic vinegar or regular balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 clove grated garlic
- ¼ tsp. black pepper
Instructions
- Begin by making the vinaigrette by shaking up all the ingredients in a small jar or blending them in a food processor or blender.
- Put all the arugula in a large bowl, or on a large platter. Toss the arugula with the tomatoes, cucumbers, olives, onions, and artichokes. Top the salad with the prosciutto. Drizzle on as much vinaigrette as you like.
