Rucola Recipe

Time15m

Serves4

Wild Baby Arugula, Prosciutto di Parma, Pickled Red Onions, Shaved Grana Padano, Lemon Vinaigrette

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Ingredients

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1
Prepare the Arugula
In a large bowl, place the wild baby arugula. Rinse it under cold water and spin dry using a salad spinner. Set aside.
2
Add the Prosciutto
Carefully tear the slices of Prosciutto di Parma into smaller pieces and distribute them evenly over the arugula.
3
Incorporate Pickled Red Onions
Add the pickled red onions over the arugula and prosciutto, ensuring they are evenly spread throughout the salad.
4
Add Grana Padano
Using a vegetable peeler, shave the Grana Padano cheese into thin flakes and sprinkle them over the salad mixture.
5
Dress the Salad
Drizzle the lemon vinaigrette over the entire salad. Use tongs to gently toss the ingredients together until they are well combined and evenly coated.
6
Serve
Transfer the salad to a serving platter or individual bowls. Serve immediately as a fresh appetizer or side dish.