Easy Fettuccine Salad with Arugula and Prosciutto
Servings: 6
Ingredients
- 1/2 cup good quality olive oil
- 3 Tbsp champagne or white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 garlic clove crushed
- 1/3 pound prosciutto thinly sliced
- 8 ounces fettucine
- 4 ounces arugula
- 1/2 cup roasted red pepper sliced
- 1 cup Parmesan cheese freshly grated
- 6 hard-boiled eggs roughly chopped
- 1 avocado sliced
- kosher salt & freshly ground pepper
Instructions
Vinaigrette
- Whisk the olive oil, vinegar, mustard, garlic, salt and fresh ground pepper in a small bowl. Set aside.
Salad
- Preheat oven to 400°.
- Line a baking sheet with parchment paper. Place prosciutto in a single layer and bake until crisp. Break into medium-sized pieces.
- Bring a large pot of water to a boil and cook pasta according to directions, drain.
- Return the pasta to the pot and mix in 7 Tbsp of the vinaigrette.
- Add salt and pepper to taste and stir.
- Add the arugula, red pepper and Parmesan cheese to the pasta and stir.
- Add 1/2 the eggs and 1/2 the prosciutto and mix thoroughly.
- Place the salad on 4-6 dinner plates and top with the remaining eggs, prosciutto, avocado and freshly ground pepper.
- Serve remaining vinaigrette in a gravy bowl.