Ina Garten Arugula with Prosciutto and Burrata

Ina Garten arugula with prosciutto and burrata is an easy assembled salad made with peppery baby arugula, salty prosciutto and creamy burrata, ready in 15 minutes. It's an easy party salad for dinner parties, holiday tables or date night, and it's a fuss-free no-cook first course.

Whisk the olive oil into the vinegar mixture slowly, because that is what turns it into a thick, creamy emulsion that clings to the leaves. Pour it in too fast and the dressing separates and slides off the arugula.

Ina Garten came up with this assembled first course for nights when a dinner party leaves her too many things to cook. A few great ingredients, a mustard vinaigrette and garlic toasts keep everyone happy, and the egg yolk makes the dressing richer than a plain vinaigrette.

Source: Cooking for Jeffrey (2016)

Ina Garten Arugula with Prosciutto and Burrata

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

520

kcal

Peppery arugula, silky burrata and ribbons of prosciutto sit under a creamy mustard vinaigrette. Crisp garlic toasts on the side add crunch to every bite.

Ingredients

• 1/4 cup good white wine vinegar
  

• 1 1/2 teaspoons Dijon mustard
  

• 1 extra-large egg yolk, at room temperature
  

• 1 teaspoon minced garlic
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup good olive oil
  

• 9 ounces baby arugula
  

• 2 (8-ounce) balls of burrata or mozzarella
  

• 1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)
  

• Fresh figs, halved (optional)
  

• Garlic Toasts
  

Directions

• Make the vinaigrette: Put 1/4 cup white wine vinegar, 1 1/2 teaspoons Dijon mustard, 1 egg yolk, 1 teaspoon minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Then slowly whisk in 1/2 cup olive oil until it forms a thick emulsion.
• Dress the arugula: Place the 9 ounces of baby arugula in a large salad bowl. Pour on just enough vinaigrette to moisten the leaves, then toss well.
• Plate the arugula: Divide the dressed arugula among 4 dinner plates. Mound it loosely so there is room in the middle for the cheese.
• Add the burrata: Cut each ball of burrata in half. Set half on each plate, cut side down, right in the middle of the arugula.
• Arrange the toppings: Tear each slice of prosciutto in half lengthwise, then drape the pieces around the burrata. Tuck in the halved fresh figs if you're using them.
• Season and serve: Sprinkle each plate with a little salt and pepper. Serve right away with the garlic toasts on the side.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Pyrex 2-cup glass measuring cup, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use mozzarella instead of burrata?

Yes, a good fresh mozzarella ball works just as well. It's a little firmer and less creamy than burrata, so make sure to dress the arugula generously.

Can I make the vinaigrette ahead of time?

You can whisk it a few hours ahead and keep it covered in the fridge. Because it contains a raw egg yolk, don't leave it out at room temperature for long, and whisk it again before using.

What can I use if I don't have fresh figs?

The figs are optional, so you can simply leave them out. Sliced ripe pears or peaches would add a similar touch of sweetness when they're in season.

How do I keep the arugula from getting soggy?

Toss the arugula with the dressing only right before you plate it. Use just enough vinaigrette to moisten the leaves, since too much will wilt them fast.

What's the biggest mistake with this salad?

Pouring the olive oil in too quickly is the most common one, because the dressing won't emulsify and will separate. Add it in a slow, steady stream while you whisk.