Arugula Salad With Chopped Egg and Prosciutto

Name: Arugula Salad With Chopped Egg and Prosciutto
Total time: 15 min
Ingredients: 6 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar or sherry vinegar; Kosher salt and black pepper; 8 ounces arugula (about 4 large handfuls), washed and dried; 4 (8-minute) boiled eggs, cooled in ice water and peeled; 8 thin slices prosciutto (3 ounces), optional

3.0

(110)

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Total: 15 minutes

Servings: 4

Cost: $8.81 /serving

Author : David Tanis

arugula egg prosciutto

Arugula Salad With Chopped Egg and Prosciutto

Ingredients

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6 tablespoons extra-virgin olive oil3 tablespoons red wine vinegar or sherry vinegarKosher salt and black pepper8 ounces arugula (about 4 large handfuls), washed and dried4 (8-minute) boiled eggs, cooled in ice water and peeled8 thin slices prosciutto (3 ounces), optional

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Instructions

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Step 1

Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.

Step 2

Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)

Step 3

Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.