Clay's Kitchen : Salad and Salad Dressing Recipes

Salad and Salad Dressing Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Cantaloupe, Prosciutto and Arugula Salad

Recipe from: Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse
Servings: 4

¼ cup champagne vinegar, or white wine vinegar
1 tablespoon minced shallot
½ teaspoon minced garlic
½ teaspoon Dijon mustard
½ teaspoon salt, plus more to taste
¼ teaspoon fresh ground black pepper, plus more to taste
½ cup vegetable oil
¼ tablespoon minced basil — Any herbs may be used that total 1 tablespoon together
¼ tablespoon minced chives
¼ tablespoon minced parsley
¼ tablespoon minced dill
8 ounces fresh arugula, rinsed and spun dry
½ cup thinly sliced red onion
1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges
8 thin slices prosciutto, torn into bite-size pieces

In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs and set aside while you prepare the salad.

In a large bowl combine the arugula and red onion. Drizzle in ¼ cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.

Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto. Serve immediately.

Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.

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