I sometimes travel to Minneapolis
for work and while I am waiting in the airport for my return flight home I always stop at Surdyk’s Flights Wine Market & Bar to grab a bite to eat.
Their menu has just the right amount of choices – I have tried several
of them now – and everything has always been delicious. They also have an extensive wine list and
offer flights of wine as well.
During
my last trip to Minneapolis, my menu choice was the Prosciutto Americano Salad
– it is described as “la quercia prosciutto with wild arugula, parmigiano
reggiano, red onion, and lemon-truffle vinaigrette”. Each menu item also includes a suggested wine
pairing – which I don’t typically follow, but good to know it is there! This salad was simple and delicious. I decided to try it at home – with just a few
changes. I opted against the parmigiano
reggiano, added sliced artichoke hearts, and went with a drizzle of extra virgin
olive oil and some balsamic vinegar for my dressing.
With all
of the prosciutto, this can easily serve two as a starter. Or, cut down on the prosciutto and make it a
meal for one.
You can
read more about Surdyk’s history and their shop/restaurant on their website here.
Prosciutto
and Arugula Salad
Serves 2 as a starter
Adapted from the Prosciutto Americano Salad at
Surdyk’s Flights Wine Market & Bar
6-8
slices of prosciutto
A couple
of good handfuls of arugula (2-3 cups)
¼ cup
thinly sliced red onion
¼ cup
quartered artichoke hearts that have been cut lengthwise
Pepper
Extra
Virgin Olive Oil
Aged
Balsamic Vinegar
Lay the
slices of prosciutto across the plate, overlapping slightly.
In a
bowl, add the arugula, red onion, and artichoke hearts. Sprinkle with pepper, to taste and drizzle
olive oil and balsamic vinegar to coat.
With a pair of tongs, mix to combine.
In the
corner of the plate, pile the salad on top of the prosciutto. Serve.
No comments:
Post a Comment