Arugula with Prosciutto, Pears and Parmesan
Actor and cookbook author Stanley Tucci explains that this recipe is based on the Italian tradition of serving seasonal fruits—such as pears, apples, grapes or figs—with Parmesan cheese at the end of a meal. The sweet pears perfectly complement the tangy arugula and salty prosciutto. This refreshing, easy-to-assemble salad may be served either before or after a main course.
Ingredients
- For the sherry-shallot vinaigrette:
- 1 small shallot, finely diced
- 1 Tbs. Dijon mustard
- 1/4 cup (2 fl. oz./60 ml) sherry vinegar
- Kosher salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) canola oil
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. hot water
- 12 oz. (350 g) arugula leaves
- 8 thin slices prosciutto
- 2 firm, ripe pears, peeled, cored and thinly sliced
- 2 oz. (60 g) large Parmesan cheese shavings
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Directions
To make the vinaigrette, in a small bowl or wide-mouthed jar, whisk together the shallot, mustard, vinegar, 1/2 tsp. salt and pepper, to taste. Slowly add the canola oil, olive oil and hot water, whisking to make a smooth, emulsified dressing. This makes 1 cup (8 fl. oz./250 ml) vinaigrette; you will need 1/2 cup (4 fl. oz./125 ml) for the salad.
In a large bowl, toss the arugula with the 1/2 cup (4 fl. oz./125 ml) vinaigrette. Distribute evenly among 4 salad plates. Garnish each plate with 2 slices of the prosciutto and equal portions of the pears. Use a vegetable peeler to shave portions of the Parmesan on top. Serve immediately. Serves 4.
Variations: Arugula tossed with sherry shallot vinaigrette is also delicious with sliced figs and crumbled goat cheese.
Toss the arugula with a balsamic vinaigrette and top with strawberries or orange segments and thin slices of fennel bulb and red onion.
Toss the arugula with a balsamic vinaigrette and top with thin slices of your favorite apples, roughly chopped walnuts and crumbled Gorgonzola or blue cheese. If you wish, the walnuts may be toasted: Preheat an oven to 350°F (180°C); if using a convection oven, preheat to 325°F (160°C). Place the chopped walnuts on a small baking sheet and toast in the oven until they release their aroma and have colored slightly, about 5 minutes. Let cool before adding to the salad.
Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)