Page 215 - UMass2018_CookBook
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Arugula, Asian Pear and
Prosciutto Salad
John Ash
Preparation
1. To make the prosciutto bacon, preheat oven to 375°F.
2. Set a rack on a rimmed baking sheet. Lay the prosciutto on the rack and bake until crisp, about 8 minutes. Let cool, then break into shards and chips.
3. In a large salad bowl, whisk together the lemon juice, oil, shallot and honey, and sea- son with salt and pepper. Add the arugula and gently toss to coat with the dressing. Add the pear and toss with the arugula once or twice.
4. Arrange the salad attractively on plates and top with the cheese and prosciutto.
Note: If Asian pears aren’t available, use tart-sweet apples, regular pears, mangoes or whatever else is best in the market.
Ingredients
Serves 4
4 thin slices prosciutto (about 2 ounces)
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped shallot
A few drops of honey
Kosher salt
Ground black pepper
4 cups lightly packed baby arugula
1 medium ripe Asian pear, cored, peeled and thinly sliced
2 ounces Parmigiano- Reggiano cheese, shaved
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