cateory: salads
Arugula, Prosciutto and Cantaloupe Salad
Reviews: 198
Ingredients:
- 2 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- 1 small ripe cantaloupe
- Salt and freshly ground black pepper
- 8 cups packed arugula leaves
- 4 ounces thinly sliced prosciutto (a little less than 1/16 inch thick)
How to make
Arugula, Prosciutto and Cantaloupe Salad
Arugula, Prosciutto and Cantaloupe Salad
- Put the vinegar in a small bowl. Gradually whisk in the oil. Season with salt and pepper to taste. (The dressing can be made 1 day ahead, covered, and stored at room temperature.)
- Cut the cantaloupe in half, and save one half for another use. Peel the cantaloupe and scoop out the seeds. Cut into 1⁄8-inch-thick slices, then cut each slice crosswise into thirds. Refrigerate until ready to serve.
- Toss the arugula and vinaigrette in a large serving bowl. Add the cantaloupe and toss lightly. Cut the prosciutto (including the fat) into 1⁄8-inch-wide strips. Scatter over the top of the salad and toss again. Season with pepper and serve immediately.
Comments for
Arugula, Prosciutto and Cantaloupe Salad
Arugula, Prosciutto and Cantaloupe Salad
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