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An Arugula Salad Worthy of Your Next Brunch

Salad with Poached Egg, Prosciutto, and Grana Padano
Serves 2
A simple arugula salad with poached egg and prosciutto—it's perfect for brunch, lunch, or dinner. It's easy and quick to whip together, but feels satisfying enough to eat as a meal. A heap of shaved Grana Padano and a drizzle of earthy truffle oil add a delightful richness to this simple salad.
  1. 2 tablespoons sherry vinegar
  2. 2 tablespoons truffle oil
  3. 3 tablespoons white vinegar
  4. 2 eggs
  5. 6 slices Prosciutto di San Daniele
  6. ½ cup Grana Padano, shaved
  7. Handful of arugula
  8. Salt and pepper, to taste
  1. Whisk the sherry vinegar and the truffle oil in a small bowl to make a dressing. Set aside.
  2. Bring a pot of water to a gentle boil. Add the white vinegar, then gently crack in the eggs and poach them until soft (3 to 4 minutes). Lift out with a slotted spoon and drain on kitchen paper.
  3. Put the arugula in a bowl, toss with some of the dressing, and season with salt and pepper.
  4. On each plate, build up a nest of the arugula and top with Prosciutto di San Daniele and Grana Padano shavings.
  5. Place the egg on top. Finish with a sprinkle of black pepper and salt.
culture: the word on cheese https://culturecheesemag.com/

Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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