Arugula Salad With La Tur Dressing

By Suzanne Lenzer

Arugula Salad With La Tur Dressing
Evan Sung for The New York Times
Total Time
20 minutes
Rating
4(70)
Comments
Read comments

Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.

Featured in: Turning Cheese Into a Cook’s Assistant

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Ingredients

Yield:4 servings
  • 3 to 4slices prosciutto di Parma
  • 4ounces La Tur cheese, at room temperature
  • 3tablespoons buttermilk
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon Champagne vinegar
  • Fine sea salt
  • 17-ounce package baby arugula
  • 6 to 8fresh figs, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

283 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 12 grams protein; 571 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.

  2. Step 2

    Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.

  3. Step 3

    Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.

Ratings

4 out of 5
70 user ratings
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Comments

cynthia f

Well it sounded so good but all I had were the figs so I improvised with what was on hand. I made the dressing with Morbier cheese and yellow kefir (with turmeric and ginger added) instead of buttermilk. The dressing was rich and delicious. I had leftover marinated chicken breast so I cut that up and mixed it with the figs and romaine instead of arugula. I would use butter lettuce in the future but all in all it was tasty. I plan to make it as per the recipe next time. 😉

Jen

Added shredded radicchio too

Jen

Couldn’t find LaTur, used Hartwell cows milk cheese. Yum dressing! Easy on the salt. Blended in Vitamix dressing jar.

Dawn

The roasted prosciutto adds delicious texture. Followed the recipe and everyone enjoyed it but will research different cheese options.

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