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Arugula Salad with Crispy Prosciutto and Shaved Parmesan

Antonia Quinn
Mar 5, 2018
2 min read

So I don't know if any of you do this, but I go through phases where I find a recipe or food that I love and I will literally eat it almost every single day until I'm completely tired of it, and then won't eat it for a couple of months. Usually these phases last about a month or two, but honestly I've been eating this Arugula Salad recipe going on three months now and I'm not even close to sick of it yet. It's just so fresh, simple, healthy and easy to make for lunch or with dinner.

I used to eat this without the crispy prosciutto on top but I started doing this recently and now I'll never go back, it adds such a nice flavor to the salad! Also, you might think the addition of lime is weird at first... I actually added lime juice because I didn't have any lemon in the house one day but still wanted to add some acidity and it turned out to add an amazing flavor to the salad. It was like the secret missing ingredient that it needed. I use Santa Cruz organic lime juice and I think it works much better than any other lime juice for this recipe.

I buy a container of arugula, some prosciutto, and a block of parmesan and I have like two or three days of lunches. Honestly I love really good prosciutto you buy at an Italian market, but when I'm baking it in the oven I used the packaged slices at the grocery store. I really like the prosciutto from Applegate Farms or Boars Head when buying it packaged.

Also, my mom makes fun of me for this, but I really like the Belgioioso Freshly Shaved Parmesan cheese that comes in the container at the supermarket. Don't get me wrong, the really good and expensive blocks of parmesan freshly shaved is the best, but sometimes it's more convenient, cheaper and pretty much equally delicious to just get Belgioioso.

So go ahead and try the recipe out, hopefully you love it even a fraction as much as I do!

Ingredients:

- 3 oz Arugula

- 6 Slices of Prosciutto

- 1 tsp Lime Juice

- 2 tsp Olive Oil

- 1/4 cup freshly shaved Parmesan Cheese

- 1/2 tsp Sea Salt

Directions:

1. Preheat oven to 400 degrees F, then place the prosciutto on a baking sheet lined with parchment paper and bake in preheated oven for 6-10 minutes, depending on how crispy you want it. I like to bake it for around 8 minutes, when it's done it will look like the second picture below.

2. Take prosciutto out of oven and use hands to pull it apart into pieces. Then mix arugula, prosciutto, parmesan, olive oil, lime, and salt all together in a big salad mixing bowl.