30-Minute Apple Prosciutto Arugula Salad
A sophisticated salad combining crisp Fuji apples, peppery arugula, and salty prosciutto with julienned carrots and celery. The poppy seed vinaigrette adds a subtle crunch while cherry tomatoes provide bursts of sweetness. Prosciutto-wrapped breadsticks serve as an elegant garnish and textural contrast. Perfect for lunch entertaining or as a light dinner, this salad showcases the classic pairing of fruit and cured meat with fresh vegetables in a visually striking presentation.
Ingredients
- 2 Fuji applesHoneycrisp or Gala1:1
Similar crisp texture and sweetness
- 1 ½ cups arugula
- 1 small carrot
- 1 celery stalk, only the light green part
- ½ cup small Cherry tomatoes, washed and dried
- 4 thin slices Prosciutto
- 4 bread sticks
- 1 tablespoon poppy seeds
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons apple vinegarwhite wine vinegar1:1
Less fruity but similar acidity
- salt
- freshly ground black pepper
Instructions
- 1
Whisk together the vinegar and salt, then whisk in olive oil and set aside
- 2
Peel carrot and cut into 1 1/2 inch pieces, then cut into matchsticks using mandolin with julienne attachment
- 3
Wash celery stalk and cut into 1 1/2 inch pieces, then cut into thin matchsticks
- 4
Wash first apple and cut into matchsticks using mandolin with julienne attachment
- 5
Combine apple, carrot and celery in bowl with half the dressing and toss to coat
- 6
Wash second apple, quarter, remove stem and core, then slice thinly on mandolin with straight blade
- 7
Roll one prosciutto slice around each breadstick, starting at top and leaving part exposed for holding
- 8
Toss arugula with remaining dressing
- 9
Place half of arugula on each plate, pile half of mixed vegetables in center, sprinkle with poppy seeds
- 10
Decorate with apple slices, add tomatoes, and garnish with 2 breadsticks per plate
Tips
Use a mandolin for consistent julienne cuts and thin apple slices for professional presentation
Toss cut apples with dressing immediately to prevent browning
Leave part of breadstick exposed when wrapping prosciutto for easier handling
Good to Know
Refrigerate assembled salad up to 2 hours. Store dressing separately for longer storage up to 3 days.
Prepare vegetables and dressing up to 4 hours ahead. Assemble just before serving to prevent wilting.
Serve immediately after assembly at room temperature for best texture and flavor.
Common Mistakes
Cut vegetables just before serving to avoid excess moisture release
Don't overdress arugula to prevent wilting and soggy leaves
Substitutions
Similar crisp texture and sweetness
Different texture but serves same garnish purpose
FAQ
Can I make this salad without a mandolin?
Yes, use a sharp knife to cut vegetables into thin matchsticks and apple into thin slices, though results won't be as uniform.
What if I can't find apple vinegar?
White wine vinegar or champagne vinegar work well as substitutes with similar acidity and clean flavor.
How long will leftovers keep?
Dressed salad keeps 1 day refrigerated but texture deteriorates. Store components separately for up to 3 days.