Ingredients
The following ingredients have 16 Servings
- 8 thin slices of good quality Italian prosciutto - approximately 4 ounces. (see notes below)
- 2 1/2 ounces of baby arugula (half a box)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (Grey Poupon is my favorite)
- 4 tablespoons good quality imported parmesan (such Parmigiano Reggiano), divided
- A pinch of salt
- A few grinds of black pepper
- A few fresh basil leaves or un-dressed arugula leaves, finely chopped or slivered
- Additional black pepper
Instruction
- In a small bowl, whisk the lemon juice, mustard, olive oil, salt and pepper to make the dressing.
- In a large bowl, gently toss the arugula with the dressing. Add 3 tablespoons of the parmesan and toss gently.
- Slice a piece of prosciutto in half length-wise so you have two strips of prosciutto, each about 1 - 1 ½ inches wide by 4-6 inches long. Place a small bunch of arugula salad about an inch from the end of a prosciutto strip - the end closest to you, making sure that some of the leaves stick out about 3/4 of an inch on each side of the prosciutto. Fold the prosciutto - about an inch of it - over the arugula and press down on it to flatten the leaves. Then, using both hands, start rolling from the bottom (where the prosciutto was folded) and keep going, until you have a tight bundle of prosciutto wrapped arugula. Slice the bundle in half across the middle. Repeat with the rest of the prosciutto and arugula.
- Arrange the prosciutto arugula bundles on a platter. Sprinkle with the remaining tablespoon of parmesan, additional black pepper, and chopped basil or arugula leaves, if desired, and serve.
