| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
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)
Instructions
- Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
- Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 699 |
| Total Fat | 57 g |
| Saturated Fat | 21 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 40 g |
| Cholesterol | 173 mg |
| Sodium | 1732 mg |
Reviews
I love Burrata and absolutely LOVE this salad! I’ve made it numerous times exactly like Ina says and it’s perfect.
Fabulous. Don’t change a thing!
I added fresh sliced strawberries instead of prosciutto. I like the seasonal fruit better
I have made this twice and it is delicious. Once I added fresh figs because they are in season. It makes an interesting lunch with a super dessert.
Loved, loved, loved this salad. Burrata, where have you been all my life?
I thought this recipe was just okay. I was not a big fan of the dressing because I thought it was a little bit too tangy. Other than that, I liked all of the other ingredients. I added figs to the salad too.
Did you notice that prosciutto is misspelled at the top.