Arugula and Prosciutto Salad

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

Today, we’re preparing a quick and elegant salad that can be assembled within twenty minutes. We’re combining arugula with rolled prosciutto, red onion, green olives, grated parmesan, and sliced orange for a salad that’s equal parts elegance and flavor. Best of all, it couldn’t be simpler to make.

To help make today’s Arugula and Prosciutto Salad, we’ve partnered with our long-time friends over at Andria’s Steakhouse, whose Salad Dressing ties today’s salad together as our key ingredient. Subtle yet unmistakable, and light while still being satisfying, this has become my go-to dressing for bright green salads – especially those with a meaty element like the prosciutto. More on Andria’s Salad Dressing below.

Now, without further delay, let’s make some salad. Below, I’ll provide you with a recipe overview, a complete ingredient checklist, tips for making this salad your own, and a printable recipe card.

What to Expect – Recipe Overview

Taste and Texture

In terms of taste, we’ve got some peppery notes from the arugula, with sweet citrusy goodness from the oranges to contrast with the brine of the green olives. Red onions add color and bite, while the toasted pine nuts add crunch and buttery goodness. A drizzle of Andria’s Salad Dressing ties it all together perfectly.

Difficulty Level

It couldn’t be easier. This salad delivers big on flavor without requiring complicated or tedious kitchen techniques, and that’s my favorite thing about this recipe. And if you’re a beginner home cook looking to add a little elegance to your dinner table, that makes this a perfect salad to start learning the ropes.

Preparation Process

1. Toast the Pine Nuts: We start things off by toasting the pine nuts. We do this gently, as we don’t want to scorch or overcook the nuts. Set them in a dry cast iron pan over medium heat and toast until golden and fragrant, and then remove from the heat and set aside. Again, we don’t want to burn them as they’ll go right from buttery goodness to astringent or acidic tasting. Not good.
2. Prepare the Ingredients: While the pine nuts cool, slice the red onion, then peel the orange and divide into segments. Finally, shave the Parmesan. For details on pre-grated vs slicing your own parmesan, see the ingredient checklist below.
3. Assemble the Salad: Start off by setting the bed of arugula on the platter or in your salad bowl. Then, layer on the oranges, onions, and olives – in that order. Top with pine nuts and cheese, ending off on the rolled prosciutto.
4. Drizzle and Serve: We finish things off with a drizzle of Andria’s Salad Dressing.

Pairings

• Main Courses: Grilled salmon or shark steaks would be my go-to for serving the salad alongside a main course. Naturally, grilled chicken, light pasta, and garlic sauces are all great sides for this salad.
• Bread: Crusty homemade bread would be delicious.
• Wines: Salad and white wine. You don’t need me to tell you that that’s a delicious pairing, so opt for something like a good Pinot Grigio or, if you’re feeling fancy, a Prosecco.

Ingredient Checklist – Prosciutto and Arugula Salad

• 5 oz. package of arugula
  • Tip 1: Fresher is better, so be sure that you’re choosing fresh, crisp arugula. We want a nice, textured bite for the salad.
  • Tip 2: Okay, there’s baby arugula and mature arugula, and they are very different. Baby arugula has a milder flavor, while mature arugula offers a stronger, more peppery bite. Both work for this salad, and which you choose is purely a matter of preference.
  • Substitution: If either type of arugula is too strong for your taste, try mixed greens or baby spinach. Or even a combination of all three.
• 1 small red onion, thinly sliced and separated
  • Tip: The onion is purely a matter of preference. I’m choosing red as it adds some color to the salad. That said, opt for sweet onion if you prefer sweetness over an oniony bite.
  • Substitution: Shallots or thinly sliced fennel can add a milder, slightly sweet alternative. Actually, fennel would be really delicious in this salad, now that I think about it. Use fennel.
• 1 orange, peeled and thinly sliced
  • Tip: Not a whole lot to say here. It’s an orange. So, choose a fresh, juicy orange, and be gentle when peeling it, as we don’t want the juice leaking out.
  • Substitution: Any citrus. Blood oranges, grapefruits, tangerines- they all work.
• Handful of toasted pine nuts
  • Tip: Using a dry skillet or cast-iron pan is important. Toast the nuts over low heat, stirring frequently. We want to roast them just golden brown and fragrant.
  • Substitution: It's a matter of preference. Chopped almonds, walnuts, or pecans can be used if pine nuts are unavailable.
• Fresh Parmesan or Romano cheese, shaved
  • Tip 1: Fresher is better since pre-grated parmesan leaks away moisture, and moisture is flavor, even in dried cheeses.
  • Tip 2: To get thin, even slices, I use a vegetable peeler to shave off slices from the cheese. Super simple, and it always impresses the guests.
  • Substitution: Preference. Crumbled goat cheese, feta, or fresh mozzarella would all work.
• 1/4 lb. fresh prosciutto, rolled
  • Tip: Prosciutto should be thinly sliced so it can be easily rolled or draped over the salad for a beautiful presentation.
  • Substitution: Serrano ham or smoked salmon can be used. Really, any protein for a bit of a ‘meaty’ texture.
• Green olives, pitted (or olives of your choice)
  • Substitution: I’m using plain green olives, but your choice of olive will work just fine, whether it’s black olives or Kalamata olives. That said, I would opt for pitted olives regardless of the type.
• Andria's Salad Dressing
  • Tip: Drizzle the dressing just before serving to keep the ingredients fresh and crisp.
  • Note: The star of the show is the salad dressing, which features a rice vinegar base mixed with molasses and a splash of Worcestershire. Garlic, tamarind, mixed vegetables, and herbs round out the ingredient list, creating a depth of flavor that manages to be both rich and pungent while retaining a delicious balance. This salad dressing will turn any salad into a delight worth savoring. Seriously, grab a bottle and try it for yourself; I promise you won’t be disappointed.

Make This Recipe Your Own – Tips for Customization

1. More Greens – While I’m using arugula, mixing in baby spinach, romaine, kale, or even plain lettuce is a great way to mix things up.
2. Make it Fruitier – I’m bringing in some citrus with fresh orange, but feel free to get creative here:
   • Pomegranate seeds: Fresh pomegranate seeds would add a nice, juicy pop of tart sweetness and some bright red color.
   • Sliced pears or apples: Pears and apples would bring a nice mix of fruity goodness and some added texture.
   • Dried figs or cranberries: This is a big one for me since dried fruits are a great way to add some chew to your salad.
   • All of the Above: For the ultimate salad mix, use all of the above.
3. Bring the Protein – Added tofu or meat not only makes the salad hardier, but it also can be used to make the salad a light meal unto itself.
   • Grilled chicken or shrimp: For a lighter, more by-the-book option, and one that pairs especially well with the fruits mentioned above.
   • Soft-boiled eggs: An easy way to make this a breakfast salad is to chop up some boiled eggs into the mix.
   • Tofu: Plain or grilled tofu both work and meld particularly well if you’re using lighter greens.
4. Make it Cheesy – Aside from the usual Parmesan or Romano, other cheeses make for great options:
   • Goat cheese or feta: Brings both creaminess and a nice bit of brine.
   • Blue cheese: For a bold and pungent flavor that pairs well with prosciutto and citrus.
   • Marinated Mozzarella: This would bring some nice milkiness and a nice, airy texture.
5. Switch Up the Nuts – Toasted pine nuts add a delicate crunch and buttery goodness, but the fun doesn’t need to end there:
   • Candied pecans: For a bit of sweetness and nutty contrast.
   • Walnuts: These would add some earthiness and nutty goodness. Works especially well with darker greens.
   • Sliced almonds or pistachios: For an added crunch.
   • Mix and Match: Any combination of the above would also work well.

Print

And that’s our Arugula Salad with Andria’s Salad Dressing. If you tried today’s recipe, have any questions or suggestions, or have tried any of Andria’s Steakhouse line of products, let us know in the comments below. We always love hearing from you.

Cheers!

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