Crispy Prosciutto and Charred Corn Arugula Salad
User Reviews
5
Crispy Prosciutto and Charred Corn Arugula Salad
Description
The Crispy Prosciutto and Charred Corn Arugula Salad begins by grilling whole ears of corn until charred and golden, then slicing the kernels off the cob. Thin slices of prosciutto are pan-fried until crispy and drained. Fresh arugula is tossed with kosher salt and black pepper to season, then combined with the warm corn kernels and shaved Parmesan cheese. The salad is dressed with a creamy Parmesan vinaigrette made from white wine vinegar, garlic, chopped chives and dill, honey, Dijon mustard, olive oil, and grated Parmesan cheese. Finally, the crispy prosciutto is crumbled over the salad for a crunchy contrast, making a lively mix of smoky, tangy, and fresh tastes suitable as a starter or side dish.
Ingredients
- 4 thin slices prosciutto
- 3 corn ears
- 8 to 10 cups arugula greens
- salt kosher salt
- black pepper kosher salt
- ¼ cup Parmesan Cheese shaved
parmesan vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic minced, clove
- 1 tablespoon chives chopped
- 1 tablespoon dill fresh
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch salt
- pinch black pepper
- 1/2 cup olive oil
- 3 tablespoons Parmesan Cheese finely grated
Instructions
- Preheat your grill to the highest setting. Shuck the corn. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
- Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn usually takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner! Let the corn cook slightly, then slice it off the cob.
- Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool.
- Toss the arugula in a large bowl with a pinch of salt and pepper. Add in the corn and parmesan cheese. Tops with a few tablespoons of the vinaigrette, tossing well to coat the greens. Crush the prosciutto over the arugula into small bites. Add more dressing if you’d like and serve!
parmesan vinaigrette
- Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the parmesan cheese. This stays great in the fridge for 2 to 3 days - just shake or whisk before serving.
User Reviews
Overall Rating
5
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