prosciutto and fennel arugula salad

Prosciutto and Fennel Arugula Salad

Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes


  • 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


  1. Add the arugula, beans, fennel, olives, tomatoes, onion, olive oil and vinegar to a large bowl and mix well. Season with salt and pepper.

  2. Top with prosciutto, almonds and parmigiano. Serve and enjoy!