0.0 0

Grilled-Fig Salad with Prosciutto

slideshow Terrific Green Salads

  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 24 small fresh black figs, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons minced rosemary
  • Salt and freshly ground pepper
  • 1 pound arugula, large stems discarded
  • 2 cups flat-leaf parsley leaves
  • 3/4 pound thinly sliced imported Italian prosciutto, preferably San Daniele

Advertisement

How to make this recipe

  1. Light a grill or preheat a grill pan. Grill half the figs, cut side down, for 1 to 2 minutes, or until lightly charred.
  2. In a large bowl, combine the olive oil, balsamic vinegar and rosemary. Season the dressing with salt and pepper. Add the arugula, parsley and the grilled figs and toss with the dressing.
  3. Arrange the prosciutto slices on plates. Top with the arugula salad and the fresh figs and serve.

Notes

If you cannot find fresh figs, grilled apricots would be a great substitute. Halve and pit each fruit, then brush the cut side with olive oil and grill.

Contributed By Published October 2000

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




You May Also Like

 

484729 2013-12-06 Mario Batali fall|winter|grilling-barbecuing|dinner-party|new-years-eve|italian|appetizers-starters|salads|8|fast october-2000,Mario Batali,grilled figs,prosciutto recipe,salad recipe,arugula salad,italian food recipes,grilled-fig-salad-with-prosciutto 484729
Close