Arugula with prosciutto & burrata from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 54) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic toasts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 30, 2017

    I served it family style, so modified it a bit. Used 7 oz arugula, 3 oz proscuitto (torn), 4 oz burrata (diced), and 5 large figs, halved. I made half the dressing, which still ended up being too much. The dressing is fairly strong, so be careful when tossing not to overdress the salad (which I, unfortunately, did). The combination of flavors was great; the figs and prosciutto were especially good together. There was plenty of meat and cheese relative to salad, so using Ina's proportions would made it very hearty/protein-heavy. The garlic toasts were good, but not absolutely necessary.

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