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Italian Cuisine

Fig, Prosciutto and Parmesan Salad

Prep5 min
Total5 min
Yield2 portions
LevelBeginner
 
 
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
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
  • 1 piece , — about 1/8 pound
FOR THE DRESSING
  • 1 tablespoon
  • 2 tablespoons , — extra-virgin
  • Freshly ground black pepper, to taste
  • Fine sea salt, to taste

Instructions

  1. 1
    In a small bowl together vinegar, salt, pepper, and in a slow stream whisk in oil until emulsified.
  2. 2
    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.
  3. 3
    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.
Techniques in this recipe
Emulsifying Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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