arils, arugula, feta, gluten free, pomegranate, prosciutto, salad, walnuts
I listen to the America’s Test Kitchen podcast every week. I love that show! Practical advice, interesting interviews, and excellent audience interaction. I always learn something I didn’t know. A couple of weeks ago, the Test Kitchen reviewed prosciutto, an Italian ham that is dry cured in salt for at least 9 months. Apparently not all prosciutto is the same. Some American commercially sold prosciutto has ingredients similar to salami, which of course alters the pure umami flavor. The Test Kitchen tried several different brands and found that the prosciutto with the least number of ingredients (two – pork and salt) were the best. Luckily, Boar’s Head, the only brand available to me, is made of just those ingredients. The saltiness of the meat and feta is offset nicely by the sweetness of the pomegranate, the spiciness of the arugula, and the buttery walnuts.
Arugula Salad with Prosciutto, Pomegranate, and Feta
- 2 cups of arugula
- 2 slices of prosciutto, torn into bite size pieces
- 1/4 cup pomegranate arils
- 1/8 cup feta crumbles
- 1/8 cup toasted English walnuts
- Pomegranate Vinaigrette
On a plate, lay out the arugula. Top with the prosciutto pieces, pomegranate arils, feta crumbles and the walnuts. Dress with pomegranate vinaigrette. Serves 1 but could easily be multiplied.