This simple, elegant salad combines peppery arugula, crispy prosciutto, shaved Parmesan and a fried egg for a satisfying mix of textures and flavors. Break the yolk and let it mingle with the dressing and greens—each bite becomes silky and rich. If you prefer a firmer egg, a hard-boiled or soft-boiled egg also works beautifully.
While traveling in Italy I found myself reaching for prosciutto at every opportunity; its salty, delicate flavor pairs perfectly with peppery greens and sharp cheese. This version was inspired by a clean, approachable cookbook focused on easy, crowd-pleasing recipes. It’s a quick dinner, a special brunch option, or an impressive starter when you want something light but memorable.
Arugula Salad with Crispy Prosciutto, Parmesan and Fried Eggs
This arugula salad is quick to prepare and delivers a restaurant-quality result at home. The dressing is bright and simple, balancing the saltiness of prosciutto and the richness of the egg. It’s gluten-free and naturally low in carbohydrates, while still feeling indulgent.
Key Details
- Yield: 2 servings
- Serving size: 1 salad
- Calories per serving: 344 kcal
- Protein: 18.5 g | Carbs: 8 g | Fat: 24 g | Fiber: 1.5 g
- Cholesterol: 216 mg | Sodium: 1043 mg | Sugar: 4 g
Ingredients
Salad
- 2 ounces sliced prosciutto (about 4 slices)
- 5 cups baby arugula
- 1/4 cup shaved Parmesan cheese
- Olive oil spray or a light mist of oil for the pan
- 2 large eggs
- Fresh black pepper, to taste
Dressing
- 2 tablespoons minced shallots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar (or white wine vinegar as a substitute)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon honey (optional, to round acidity)
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
- Arrange the prosciutto slices in a single layer on the baking sheet. Bake for about 12–15 minutes, until the prosciutto is lightly browned and crisp. Remove from the oven and crumble into large pieces. Crispy prosciutto provides a nice contrast to the tender arugula.
- While the prosciutto bakes, whisk the dressing ingredients together in a large bowl: minced shallots, olive oil, sherry vinegar, Dijon mustard and honey. Taste and adjust the seasoning if needed.
- Add the arugula to the bowl with the dressing and toss gently to coat the leaves evenly. Divide the dressed arugula onto two plates and sprinkle with shaved Parmesan and crumbled prosciutto.
- Heat a large nonstick skillet over medium-low heat and lightly spray or brush with oil. Crack the eggs into the pan and season the whites with a pinch of salt. Cover the pan and cook until the egg whites are set but the yolks remain runny—about 3–4 minutes—adjusting time for firmer yolks if desired.
- Place one egg on top of each salad. Finish with freshly cracked black pepper and serve immediately so the warm yolk can dress the greens.
Tips and Variations
- To make this recipe vegetarian, replace prosciutto with toasted walnuts or roasted mushrooms for savory crunch.
- Swap arugula for mixed peppery greens or watercress for a slightly different bite.
- If you don’t have sherry vinegar, white wine vinegar or a mild red wine vinegar are good substitutes. Add the honey sparingly and taste as you go.
- For an even crispier prosciutto, press slices between paper towels after baking to remove excess fat.
- To prepare ahead, crisp the prosciutto and make the dressing in advance; toss the greens just before serving and fry the eggs at the last minute.
Nutrition
Per serving: 344 kcal; Carbohydrates 8 g; Protein 18.5 g; Fat 24 g; Cholesterol 216 mg; Sodium 1043 mg; Fiber 1.5 g; Sugar 4 g.
If you try this salad, leave a comment and rating below to share how you liked it and any personal tweaks. Your feedback helps refine recipes and inspire others to cook.