Arugula Recipe
Prosciutto Di Parma, San Marzano Tomato Sauce, Cherry Tomato, Shaved Heirloom Baby Carrots, Olives
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Wash the arugula thoroughly under cold water and pat dry. Slice the cherry tomatoes in half. Shave the heirloom baby carrots using a vegetable peeler until you have thin ribbons. Set these ingredients aside.
- 2
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 3
Assemble the Salad
In a large salad bowl, combine the arugula, halved cherry tomatoes, shaved heirloom baby carrots, and mixed olives. Drizzle the dressing over the salad and toss gently to coat.
- 4
Add Prosciutto
Tear the slices of Prosciutto Di Parma into smaller pieces and scatter them over the top of the salad.
- 5
Serve
Serve the salad immediately while the arugula is fresh and crisp. Enjoy as a light appetizer or side dish.