Introduction
This vibrant salad combines the peppery flavors of arugula with sweet corn, crispy prosciutto, and a zesty homemade dressing. The addition of fresh herbs like chives and dill brings a delightful freshness, making this dish perfect for a light lunch or as a side salad for dinner. Whether you’re hosting a gathering or enjoying a quiet meal at home, this salad will surely impress!
Detailed Ingredients with measures
4 thin slices prosciutto
8 to 10 cups arugula greens
1 tablespoon chopped chives
1 tablespoon fresh dill
3 ears of corn
1/4 cup shaved parmesan cheese
1 teaspoon honey
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1/2 cup olive oil
1 garlic clove, minced
Pinch of salt and pepper
Kosher salt and pepper
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yield
Serves 4
Directions
1. **Prepare the Prosciutto:**
Preheat your oven to 375°F (190°C). Place the prosciutto slices on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes, or until crispy. Remove from the oven and let them cool. Once cooled, break them into smaller pieces.
2. **Prepare the Corn:**
Shuck the corn and remove all silk. Heat a grill or grill pan over medium-high heat. Place the corn on the grill and cook, turning occasionally, until charred in spots and cooked through, about 10 minutes. Remove from the grill and let it cool slightly. Using a sharp knife, cut the kernels off the cob and set aside.
3. **Prepare the Dressing:**
In a small bowl, whisk together the honey, Dijon mustard, white wine vinegar, minced garlic, and a pinch of salt and pepper. While whisking, slowly drizzle in the olive oil until the dressing is emulsified.
4. **Assemble the Salad:**
In a large bowl, combine the arugula, chopped chives, fresh dill, and charred corn kernels. Drizzle the dressing over the salad and toss gently to combine. Top the salad with the crispy prosciutto pieces and shaved parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.
5. **Serve:**
Divide the salad among plates and serve immediately. Enjoy this delicious and refreshing dish!
Detailed Directions and Instructions
Prepare the Prosciutto:
– Preheat your oven to 375°F (190°C).
– Place the prosciutto slices on a baking sheet lined with parchment paper.
– Bake for 8 to 10 minutes, or until crispy.
– Remove from the oven and let them cool. Once cooled, break them into smaller pieces.
Prepare the Corn:
– Shuck the corn and remove all silk.
– Heat a grill or grill pan over medium-high heat.
– Place the corn on the grill and cook, turning occasionally, until charred in spots and cooked through, about 10 minutes.
– Remove from the grill and let it cool slightly.
– Using a sharp knife, cut the kernels off the cob and set aside.
Prepare the Dressing:
– In a small bowl, whisk together the honey, Dijon mustard, white wine vinegar, minced garlic, and a pinch of salt and pepper.
– While whisking, slowly drizzle in the olive oil until the dressing is emulsified.
Assemble the Salad:
– In a large bowl, combine the arugula, chopped chives, fresh dill, and charred corn kernels.
– Drizzle the dressing over the salad and toss gently to combine.
– Top the salad with the crispy prosciutto pieces and shaved parmesan cheese.
– Season with kosher salt and freshly ground black pepper to taste.
Serve:
– Divide the salad among plates and serve immediately.
Notes
Prosciutto:
– Ensure prosciutto is thinly sliced for optimal crispness.
Corn:
– If fresh corn is unavailable, frozen corn can be used; just thaw and lightly sauté instead of grilling.
Salad Greens:
– Arugula can be substituted with other greens like spinach or mixed greens, but it will change the flavor profile.
Dressing Adjustment:
– Feel free to adjust the honey and mustard to taste based on your preference for sweetness and tanginess.
Storage:
– Although best enjoyed fresh, leftover salad can be stored in an airtight container without dressing in the refrigerator for up to 1 day. Dress just before serving.
Cook techniques
Preparing Crispy Prosciutto
Preheat the oven to 375°F (190°C). Place prosciutto slices on a baking sheet with parchment paper and bake for 8 to 10 minutes until crispy. Let them cool and break into smaller pieces.
Grilling Corn
Shuck and remove silk from the corn. Heat a grill or grill pan to medium-high. Grill the corn, turning occasionally, for about 10 minutes until charred. Let cool, then cut the kernels off the cob.
Making Emulsified Dressing
In a small bowl, whisk honey, Dijon mustard, white wine vinegar, minced garlic, and a pinch of salt and pepper. Gradually drizzle in olive oil while whisking until the dressing is emulsified.
Assembling the Salad
In a large bowl, mix arugula, chopped chives, dill, and charred corn. Drizzle with dressing and toss gently. Top with crispy prosciutto and shaved parmesan, seasoning with kosher salt and pepper.
FAQ
Can I use canned corn instead of fresh corn?
Yes, you can use canned corn, but fresh corn provides a better texture and flavor.
How do I store leftover salad?
Store the dressing separately from the salad. Refrigerate both in airtight containers for up to 2 days.
Can I substitute prosciutto?
Yes, you can substitute prosciutto with crispy bacon or turkey bacon for a different flavor.
What if I don’t have white wine vinegar?
If you don’t have white wine vinegar, you can use apple cider vinegar or lemon juice as a substitute.
Is this salad gluten-free?
Yes, the salad is gluten-free as it contains no gluten ingredients.
Conclusion
This vibrant arugula salad with crispy prosciutto and charred corn brings together a delightful medley of flavors and textures. The combination of fresh greens, herbs, and a tangy dressing complements the savory notes of the prosciutto and parmesan, making it a perfect dish for any occasion. Whether served as a starter or a light main course, this salad is sure to please.
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