Arugula with Prosciutto and Mango: Difference between revisions
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New page: {{RecipeSummary |PrepTime=45 min + 1 hr chilling |CookTime=n/a |Source=[http://www.epicurious.com/recipes/food/views/Arugula-with-Prosciutto-and-Mango-4084 Epicurious.com] |Rating=Very goo... |
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| Line 23: | Line 23: | ||
[[Category:Salads]] | [[Category:Salads]] | ||
[[Category:Prosciutto]] | [[Category:Prosciutto]] | ||
[[Category:Arugula]] | |||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 15:19, 11 May 2012
| Summary | |
|---|---|
| Prep time | 45 min + 1 hr chilling |
| Cook time | n/a |
| Source | Epicurious.com |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 2 mangoes, peeled, pitted, cubed
- 2 tablespoons dry Marsala
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons Sherry wine vinegar
- 4 large bunches arugula, torn
- 1 tablespoon freshly grated Parmesan
- 12 paper-thin prosciutto slices
Preparation
Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.
