Thursday, June 28, 2012

Prosciutto and baby arugula salad

Don't feel like anything heavy or soupy in this scorching hot weather? I got just a perfect dish for you in this wilting heat! Yes, a salad! Refreshing, light, simple and equally delicious. 
My husband, "a meat and potato" kind of guy, who thinks beers and fries belong to the vegetable food group, actually loves this salad very much. It is his favorite green dish beside the homemade Ceasar salad. And the best part is that it takes no time to prepare. So when I feel like it is time to squeeze some greens into his system, this is the dish that I will go for. 

 We love prosciutto, especially Di parma Prosciutto, an Italian ham that is dry-cured and is usually sliced thinly and served uncooked with either fresh melons, toasts, in a sandwich or on top of a salad. The slightly nutty and salty flavors of the ham pair nicely with the peppery, mustard taste of arugula. This particular prosciutto is a reminiscence of our favorite trip to Napa a couple weeks ago. I got it at a vineyard and was going to have it for our little picnic. However, the weather did not allow this to happen, so I brought it home with me. I got some baby arugula and shaved Parmesan cheese last week, and together with some homegrown cherry tomato in my garden, we have for ourselves a mouth-watering and refreshing salad. With a glass of sparking cider, it completes the perfect, simple, yet delicious meal.

Ingredients: (Yield 2 servings)

1. 1 pack of organic baby arugula (pre-washed, ready to eat)
2. a couple handfuls of cherry or grape tomato
3. 4-5 slices of prosciutto (Preferably Di Parma prosciutto)
4. Shaved Parmesan cheese
5. 2 tsp of balsamic vinegar 
5. 2 tsp of truffle infused olive oil (or any other flavor)
6. salt and freshly cracked pepper for taste

On a bed of arugula salad, drop in a handful of cherry tomato, sprinkle the salad with some salt, balsamic vinegar and truffle oil. 
Top with small pieces of prosciutto and shaved Parmesan cheese. Finally sprinkle with some cracked pepper before serve.

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