Prosciutto and Fennel Arugula Salad is a flavor-packed mix of peppery greens, crisp fennel, and savory prosciutto - an easy yet unforgettable salad that’s as fresh as it is delicious.
I don’t think it’s a secret that I LOVE arugula. I’ll eat it in anything, and if there’s an opportunity to use it in a recipe, I will jump at that opportunity. So when I was browsing through my Cooking with Nonna cookbook one night and saw Rossella’s prosciutto and fennel arugula salad, I felt that it was created just for me. I knew I had to make it.
I made it for lunch one day, and all I can say is WOW! It was so, so delicious. One of the best salads I’ve ever had, no joke.
If I’m going to eat just a salad for lunch, it has to be hearty and fill me up, and this recipe definitely does that. The saltiness of the prosciutto pairs so well with the arugula and I love the fresh and distinct flavor of the fennel. The cannellini beans, almonds and tomatoes add the perfect touches to round off the dish.
This is a salad I will definitely be making again (and believe me, I don’t say that often about many salads!).
The recipe is below. Enjoy!
Recipe
Prosciutto and Fennel Arugula Salad
Ingredients
- 7 cups baby arugula
- 1 can (425g) cannellini beans, drained and rinsed
- 1 bulb of fennel trimmed, cored and very thinly sliced
- ½ cup pitted Gaeta olives or Kalamata
- 1 cup halved cherry tomatoes
- 1 red onion thinly sliced
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- 2 ounces prosciutto di Parma sliced and torn apart into small pieces by hand
- ½ cup sliced unblanched almonds
- ¼ cup shaved parmigiano Reggiano
Instructions
- Add the arugula, beans, fennel, olives, tomatoes, onion, olive oil and vinegar to a large bowl and mix well. Season with salt and pepper.
- Top with prosciutto, almonds and parmigiano. Serve and enjoy!
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