Prosciutto Arugula Salad Rolls are simply slices of prosciutto wrapped around a bit of lightly dressed arugula salad. They're an easy and tempting appetizer, particularly pleasing when the weather is warm. I've also been known to serve them as the salad part of a utensil-free meal - think picnics and other outdoor dining.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes 8 Prosciutto Salad Rolls
- 8 slices prosciutto or other thinly sliced cured ham
- 1 clove shallot
- 1 Tablespoon white wine or champagne vinegar or lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons extra virgin olive oil
- 4 cups small leaf arugula (or larger leaf arugula torn into bite-size pieces)
- Separate the still-cold prosciutto slices and set them aside to come to room temperature (trying to separate room temperature prosciutto is an exercise in horrible frustration, I assure you).
- Mince the shallot and put it in a large salad bowl. Add the vinegar, salt, and pepper and let it sit for a few minutes.
- Whisk in the oil. Add the arugula to dressing and toss gently until the leaves are lightly and evenly coated.
- Working with one slice of prosciutto at a time, place a handful (about 3/4 cup) of the salad on a slice of prosciutto, and roll it up. The prosciutto should sort of stick to itself, but you can secure it with a toothpick, if you like. Repeat with remaining prosciutto and salad. These are best served soon after making, although they can be covered and chilled for up to an hour without too much wilting of the arugula taking place.