In the Kitchen - Cooking for Jeffrey

The latest Barefoot Contessa cookbook, Cooking for Jeffrey, is available today! We are super excited and couldn’t wait to share this Arugula with Prosciutto and Burrata recipe with all of you. Jeffrey loves it and we think you will too!

Ina refers to this recipe as an ‘assembled first course’ because it can be put together ahead of time without much fuss and leaves time to prepare the more involved parts of the meal. Actually, it’s pretty easy to whip up, and is much more special than the typical Cindy salad (aka green salad) I usually serve.

The ingredients are basic and easy to find in any grocery store. I got everything at Trader Joe’s (which is not a typical “everything” store, at least for me). Also, the dressing recipe can be doubled and stored in the fridge for a few days without a problem. I love how this salad looks when plated and it would have been even more interesting with figs, but I couldn’t find any at Trader Joe’s.

I actually think this dish would look great set on large platter. If I was entertaining six people for dinner, I’d prepare this same set up with the six pieces of burrata on an oval or rectangular platter (like this one) – I think it would be super pretty. I’m going to try this for my next dinner party!

--Cindy

Ingredients

¼ cup good white wine vinegar
1½ teaspoons Dijon mustard
1 extra-large egg yolk, at room temperature
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil (Olio Santo)
9 ounces baby arugula
2 (8-ounce) balls of burrata or mozzarella
½ pound thinly sliced Italian prosciutto (8 to 10 large slices)
Fresh figs, halved (optional)
Garlic Toasts

Directions

Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl or a 2-cup glass measuring cup. Slowly whisk in the olive oil, making and 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 each plate and artfully arrange the prosciutto and figs, if using, around it (tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve with garlic toasts.