This easy salad has all my favorite things in one – arugula, Proscuitto, shaved Parmesan and a runny egg! When you pop that egg yolk, the salad is bathed in that warm eggy goodness, salad nirvana in every bite! If you are not a fan of runny eggs, hard boiled eggs would taste just fine too!
Gosh, when we were in Italy this past year I ate Proscuitto every chance I could. So when I got my hands on the Dude Diet cookbook, this salad was calling my name! Serena is the brilliant and beautiful author of this book filled with dude-friendly comfort food recipes, on the cleaner side. She created this cookbook inspired by her boyfriend who decided one day he needed to go on a diet. Going from a diet of pizza, wings and heroes, her challenge to create healthier versions of his favorites began. The photos in the book are so beautiful, you’ll want to make everything! For those counting calories, there are no nutritional values but she cuts out the processed junk and keeps portions in check. Nothing is off limits, there is everything from pancakes to pizza on this diet!
Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs
- 2 ounces sliced proscuitto, 4 slices
- 5 cups baby arugula
- 1/4 cup shaved parmesan cheese
- olive oil spray
- 2 large eggs
- fresh black pepper, to taste
- 2 tbsp minced shallots
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 2 tsp Dijon mustard
- 1/4 tsp honey
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Arrange the proscuitto on the prepared baking sheet and bake 15 minutes or until lightly browned and crisp. Crumble into large pieces.
- Meanwhile, whisk the dressing ingredients in a large bowl. Add the arugula and toss well. Divide on two plates and top with crumbled proscuitto and parmesan.
- To cook the eggs heat a large nonstick skillet over medium-low heat, spray with oil and gently break the eggs. Season with salt and cook, covered until the whites are set and the yolks are still runny, or longer if desired. Place the egg on top of each salad and serve with fresh pepper, if desired.
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19 comments on “Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs”
Yum!!! I did decide to use one less pan and cooked the prosciutto in the same pan I fried the egg in. I just put the prosciutto on a paper towel to soak up the excess fat before chopping it.
Oh my goddddd. I saw this and knew I had to try it. Arugula, egg, Parmesan, what’s not to love ?! The vinaigrette was the perfect addition to put this over the top.
My favorite salad! Delicious every time! Thank you 🙂
This was absolutely to die for. I might have to eat this at least once a week. I never thought of crisping proscuitto in the oven before–makes it taste like bacon. LOVE.
My husband and I love arugula and pizza! so when I saw this recipe I was like I bet this would be awesome on a pizza a semi healthy twist on pizza.
I love this recipe. It’s really simple and delicious. The flavors blend so well! My husband has his egg fully cooked, but I adore the slightly runny yolk.
I was majorly skeptical. I have no idea what even possessed me to try this one. I think I just wanted runny eggs pretty badly. I cannot believe how AMAZING this meal was. It was so completely perfect. I have it on schedule to make again next week!
Gina, my husband and I visited Italy for the first time last September. We wen to the Emilia-Romagna region specifically for the food and brought home a beautiful wedge of 3-year aged Parmiggiano-Reggiano which was excellent in this. I’ve been making my own version of this salad for years with whatever’s on hand; here is how I altered it today: baby spinach/arugula mix, white wine vinegar, and eggs over easy. The shallot-mustard vinaigrette is just right with these flavors, and the variety of textures in this salad is delightful. Next time I think I’ll skip baking the prosciutto but instead make parmesan tuilles for the crunch. I also love how quickly this salad comes together. Thank you for another winning recipe!!
I love this recipe! Have the points been updated to reflect the freestyle program?
It’s coming up 3 with my homemade sauce and 4 SP with canned enchilada sauce.
Love love love my new favorite salad
I just made this for the first time and devoured it. It was beyond tasty. I do not have the cooking gene and this was one of the easiest, most delicious things I’ve ever made for myself. Thank you so much for sharing. So glad I discovered your blog, I’ll be searching for more recipes now 🙂
This salad is so amazing… I feel like I must’ve done something wrong because it does not taste like it has that few # of calories! This is definitely going to be a repeat. Thank you for the delicious recipes that are real, whole foods with nothing processed… AND LOW FAT! Thank you for kickstarting my journey to being healthier. So far I have lost 20 lb., 20 more to go ☺️
Great job! Congrats!
Thank you so much for this fabulous post, Gina!! These photos are unreal, and I’m honored that The Dude Diet has gotten some love in your kitchen! xox
I love runny eggs over a bed of salad greens, your wilted spinach and egg bakes is one of my go to favorite post workout meals!
This will be perfect for my white mushroom pizza later. A Parmesan for my pizza and another Parmesan for this salad is heavenly. Thank you for sharing this recipe, this one will really make my day.