Fig, Prosciutto and Parmesan Salad

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Fig, Prosciutto and Parmesan Salad
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Fig, Prosciutto and Parmesan Salad

Fig, Prosciutto, and Parmesan Salad is an Italian-inspired dish combining ripe figs, delicate prosciutto, and savory Parmesan cheese with peppery arugula, all lightly dressed with balsamic and extra-virgin olive oil. This elegant salad balances sweet and salty flavors with the soft textures of figs and the crispness of fresh greens.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: Italian
Keyword: Fig, Prosciutto and Parmesan Salad
Servings: 2
Calories: 398kcal

Ingredients

FOR THE SALAD

  • 1/8 pound arugula or mache
  • 4 medium firm-ripe purple figs, about ¼ pound
  • 2 medium firm-ripe green figs, about ¼ pound
  • 3 slices San Daniele prosciutto
  • 1 piece Parmigiano-Reggiano, about 1/8 pound

FOR THE DRESSING

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil, extra-virgin
  • Freshly ground black pepper, to taste
  • Fine sea salt, to taste

Instructions

  • In a small bowl whisk together vinegar, salt, pepper, and in a slow stream whisk in oil until emulsified.
  • Discard stems from arugula, transfer leaves to a large bowl and toss with the dressing. Trim tough stem ends from figs and split them in 4 from side to tip. Trim some of the fat from prosciutto if desired. Halve the prosciutto slices lengthwise.
  • Serve the salad on individual plates, arranging the prosciutto halves and alternating with the two purple and one green fig per plate. With a vegetable peeler, shave about 12 thin slices from the Parmigiano-Reggiano. Arrange Parmigiano-Reggiano shavings on top and serve immediately.

Video

Cooking Tips for the Perfect Fig, Prosciutto, and Parmesan Salad

  1. Choose Firm-Ripe Figs for Texture: When making fig, prosciutto, and Parmesan salad, select figs that are firm but give slightly to the touch. This ensures the figs hold their shape while adding sweetness to the salad.
  2. Crosscut for Visual Appeal and Flavor: Crosscutting the figs helps reveal the rich colors of their flesh and enhances flavor absorption when tossed in the dressing.
  3. Balance with Thinly Sliced Prosciutto: Use thin slices of prosciutto to avoid overpowering the figs and Parmesan. San Daniele prosciutto is ideal, as it adds a mild saltiness to the salad, enhancing each bite.
  4. Freshly Shave the Parmesan: Fresh Parmesan shavings, rather than grated cheese, provide texture and visual appeal. Using a vegetable peeler helps create thin slices that melt on the palate without overwhelming other flavors.
  5. Emulsify the Balsamic Dressing: Slowly whisking the olive oil into the balsamic vinegar creates a smooth, emulsified dressing that clings to the arugula and figs.
  6. Serve the Salad Freshly Assembled: For the best texture, assemble and serve the salad immediately. This preserves the crispness of the arugula and the firmness of the figs.

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