ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO
This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb's lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as "wild" arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
- 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.)
- 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.
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Shari Barrett-Mullings
[email protected]Loved this salad! The arugula was fresh and peppery, and the eggs and prosciutto were cooked perfectly. The dressing was also very good.
rusty valo
[email protected]This salad is very easy to make and very delicious. I will definitely be making it again.
Raeline Martinez
[email protected]The dressing was too vinegary for my taste.
Matthew Devlin
[email protected]This salad was a bit too simple for my taste. I would have liked to see more ingredients, such as tomatoes or cucumbers.
Georgette Harriott
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Luts Ashraf
[email protected]I'm not a big fan of arugula, but I really enjoyed this salad. The prosciutto and eggs added a lot of flavor, and the dressing was very good.
Jemal Esmael
[email protected]This is my new favorite salad! It's so easy to make and so delicious.
Heaven Terry
[email protected]I made this salad for a picnic and it was a hit! Everyone loved it.
Michael Matonkole
[email protected]This salad is a great way to use up leftover eggs and prosciutto. It's also very easy to make and very delicious.
rajgir ram
[email protected]Loved this salad! The arugula was fresh and peppery, and the eggs and prosciutto were cooked perfectly. The dressing was also very good.
Mr Awais Shafiq
[email protected]This salad was very easy to make and very delicious. I will definitely be making it again.
bipul kumar debnath
[email protected]The dressing was too vinegary for my taste.
Donovan Brown
[email protected]This salad was a bit too simple for my taste. I would have liked to see more ingredients, such as tomatoes or cucumbers.
Somona Jacob
[email protected]I'm not a big fan of arugula, but I really enjoyed this salad. The prosciutto and eggs added a lot of flavor, and the dressing was very good.
Jamil Ahamed
[email protected]I made this salad for lunch and it was very refreshing. The arugula was crisp and the eggs and prosciutto added a nice protein boost. The dressing was also very good.
Md noyon Islam
[email protected]This salad was easy to make and very delicious. I used a store-bought dressing, but I think it would be even better with a homemade dressing.
Vicky Browns
[email protected]I followed the recipe exactly and the salad turned out great. The arugula was fresh and peppery, the eggs were perfectly cooked, and the prosciutto added a nice salty touch. The dressing was also very good, with a nice balance of vinegar and oil.
Manza Ramah
[email protected]This salad was a hit at my dinner party! The combination of arugula, chopped egg, and prosciutto was perfect, and the dressing was light and flavorful. I will definitely be making this again.