Fig And Crispy Prosciutto Salad Recipes
FIG AND CRISPY PROSCIUTTO SALAD
I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
Provided by Maito
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4
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.
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