Prosciutto with Arugula
A simple, elegant plate of salty prosciutto and peppery arugula, finished with olive oil, lemon, and shaved Parmesan. Ready in minutes, perfect for a light lunch or starter.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 20g
Ingredients
- 4 oz prosciutto
- 4 cups arugula
- 2 oz Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 lemon
- ½ tsp black pepper
Instructions
- 1
Place the 4 cups arugula in a large bowl. Drizzle with 2 tbsp olive oil and squeeze the juice of 1 lemon over the top. Toss gently to coat the leaves evenly.
- 2
Season the arugula with 1/2 tsp black pepper and toss again. Taste and add a pinch of salt if needed, though the prosciutto and Parmesan are salty.
- 3
Arrange the 4 oz prosciutto slices on a serving platter, folding or draping them loosely. Pile the dressed arugula on top or alongside the prosciutto.
- 4
Using a vegetable peeler, shave the 2 oz Parmesan into thin strips directly over the salad. Serve immediately, while the arugula is crisp and the prosciutto is at room temperature.
Tools you’ll need
- Large bowl
- Serving platter
- Vegetable peeler
- Citrus juicer (optional)
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