Artichoke and Prosciutto Salad

2013-08-21T00:00:00Z Artichoke and Prosciutto Salad Arizona Daily Star
August 21, 2013 12:00 am

Artichoke and Prosciutto Salad

Serves: 4

  • 1 cup canned artichoke hearts in water, rinsed and drained well
  • 1 ounce – or about 2 tablespoons – prosciutto, cut into thin chiffonade (long, thin strips)
  • ¼ cup cherry or grape tomatoes, cut in half if large
  • ¼ cup baby arugula, rinsed and spun dry
  • ¼ red onion, thinly sliced
  • ¼ cup yellow or orange bell peppers, thinly sliced
  • 1 tablespoon fresh basil leaves, cut into chiffonade
  • 1 tablespoon grated Parmigiano-Reggiano cheese
  • 2 teaspoons drained capers
  • 2 teaspoons white balsamic vinegar or red wine vinegar
  • ½ teaspoon extra virgin olive oil
  • Pinch of minced garlic
  • Pinch of kosher salt
  • 1/8 teaspoon freshly ground black pepper

Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least one hour and up to four hours before serving.

From Justin Cline Macy, executive chef, Miraval Resort & Spa

From Justin Cline Macy, executive chef, Miraval Resort & Spa

Copyright 2015 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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