Zesty Arugula Salad with Prosciutto, Fried Eggs, and Burst Tomatoes in a Lemon Vinaigrette Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: American, Salad
- Cuisine: Dinner
Description
I recently saw a photo of arugula with prosciutto, and this recipe popped into my head. It’s nice to occasionally have a salad for dinner, and you cannot go wrong with this one. It is very filling while still feeling light and refreshing.
I absolutely love burst cherry tomatoes. There’s just something about the flavor that changes and enhances when cooked in the oven. It’s sweet and mildly tangy. Much of the acidity is cut down. They’re really delicious paired in so many dishes.
Prosciutto is a great alternative to bacon. It’s less intense, less salty, and just all in all keeps this salad feeling light. Add the lemon vinaigrette and this salad feels like summer with each bite.
Now, fried eggs may seem like a crazy addition, but think about how many salads come with hard-boiled eggs. So, this isn’t that far of a stretch. The flavors work really nicely together! Add some sun-dried tomato bread to sop up the vinaigrette, and you’ve got one heck of a dinner. Honestly, this dinner feels sophisticated and upscale, but it’s super easy to throw together!
Enjoy!
Ingredients
Tomatoes
2 pints cherry or grape tomatoes
6 garlic cloves, minced
pinch of red pepper flakes
zest of 1 lemon
1 TB olive oil
pinch of salt & pepper
Dressing
4 garlic cloves
1 shallot
2 lemons juiced, zest of 1
1/4 cup white wine vinegar
1/2 cup olive oil
pinch of salt & pepper
Salad
8 cups arugula
4 oz. prosciutto
8 eggs
shaved parmesan
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Serve with sun-dried tomato bread
Instructions
Preheat the oven to 400°.
In a cast iron pan, toss the tomatoes with olive oil, garlic, red pepper flakes, and a pinch of salt and pepper. Bake for 25-30 minutes, or until tomatoes have burst.
Line a baking sheet with parchment paper. Spread the prosciutto across the tray. When the tomatoes are finished, place the prosciutto in the oven and cook for 5 minutes.
Meanwhile, prepare the salad dressing. In a food processor, place the garlic, shallot, lemon juice and zest, white wine vinegar, olive oil, and a pinch of salt and pepper. Process until the garlic and shallots are finely minced. Alternatively, you can finely mince the garlic and shallots by hand and whisk together the remaining ingredients.
When the prosciutto is finished and slightly cooled, shred and toss with the arugula in a large bowl. Add the salad dressing a little at a time, tossing to coat the arugula. Continue to add until it meets the level of dressing you like.
Cook the eggs as you desire. We cook over easy ~ cooking about 2 minutes and then gently flipping and cooking for about 10 seconds.
Dish the arugula and prosciutto on to plates. Top with the burst tomatoes, 2 eggs, and shaved parmesan.
Eat! Great with sun-dried tomato bread!
Keywords: Salad, Arugula Salad, Arugula with Prosciutto, Lemon Vinaigrette, Burst Tomatoes
