Prosciutto, Carpaccio-Style

Ingredients:

8 ounces sliced prosciutto
3 ounces baby arugula
2 tablespoons extra virgin olive oil
1 1⁄2 teaspoons red wine vinegar
Salt and freshly ground black pepper
4 large plum tomatoes, cored, seeded, and chopped

Instructions:

Divide the prosciutto among 4 plates. Top each with an equal amount of arugula and drizzle each with 1⁄2 teaspoon of the oil.

In a small bowl, whisk together the remaining oil, the vinegar, and salt and pepper to taste. Add the tomatoes; toss to coat. Spoon the tomato salad onto the center of each plate.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

Print this Recipe