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    Home » Salads

    Prosciutto and Fennel Arugula Salad

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    By Pina Bresciani ⁠— March 20, 2018 (updated May 21, 2025) — Leave a Comment

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    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.

    prosciutto and fennel arugula salad

    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
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    Prosciutto and Fennel Arugula Salad

    Cuisine Italian
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Author Pina Bresciani

    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!

    Prosciutto & fennel arugula salad

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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