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Warm Cannnellini Bean and Prosciutto di Parma Salad

Yield: 4 portions

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Warm Cannnellini Bean and Prosciutto di Parma Salad

Ingredients

  • 4 cups arugula leaves, divided
  • 3 tablespoons olive oil
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 2 (15-ounces) cans cannellini beans, drained
  • 1/2 cup diced roasted red pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon black pepper
  • 3 ounces sliced Prosciutto di Parma, cut into squares

Directions

  1. Remove 1/2 cup of the arugula, coarsely chop; set aside.
  2. In a large skillet, heat oil over medium heat.
  3. Add onion; cook and stir 3 minutes.
  4. Add garlic; cook and stir 1 minute.
  5. Add beans; cook and stir until warm, about 2 minutes.
  6. Remove from heat.
  7. Stir in chopped arugula, 1/4 cup of water, red peppers, lemon juice, olives, basil and pepper.
  8. Stir in Proscuitto di Parma.
  9. To serve, divide remaining 3-1/2 cups arugula among four plates.
  10. Spoon prosciutto mixture over arugula, dividing evenly.
  11. Serve immediately.

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