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