Monday, August 11, 2008
I've noticed that there's a tendency for me to buy tons of vegetables and fruits that never get consumed before its wilting point. My weekly trips to Trader Joe's would involve a few bags of different pre-washed leaves, but I would never get around to using them and would be forced to throw them out after two weeks when they start getting all squashed and discoloured beneath bags and bags of apples. It's not that I'm lazy to cook them, I just need variety. Arugula or spinach three days in a row is overkill.
But today I stumbled on this interesting Arugula with Crispy Prosciutto recipe from SeattlePI. It looked really simple to make and combined my two of my favourite things - prosciutto and eggs. It seemed like bacon and eggs but with a generous helping of healthy greens. I threw in some grape tomatoes to round out a colourful entreé salad. Just scale the entire recipe by half, except the eggs, add some crusty Italian bread and a glass of wine and that's a full dinner for two.
Arugula with Crispy Prosciutto
Adapted from SeattlePI
4-6 thin slices prosciutto
Juice of 1 lemon
1/2 cup extra virgin olive oil
Salt and pepper to taste
6 cups arugula, loosely packed
2 hard-boiled eggs, roughly chopped
1. Preheat oven to 350 degrees.
2. Place prosciutto slices on a foil-lined baking sheet. Bake for 10-15 minutes, or until prosciutto is crispy. Be sure to keep an eye on it so the prosciutto doesn't burn. Remove from oven and allow to cool.
3. Meanwhile, combine lemon juice, olive oil, salt and pepper to taste in a bowl. Whisk until blended. Set aside.
4. Place arugula in a large bowl. Drizzle the dressing over the leaves. Gently toss. Add the eggs and toss gently again. Divide among 4 salad plates. Top each with a piece of crispy prosciutto. (You can gently break each prosciutto slice into smaller pieces to sprinkle over the salad.)