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Le Chaudron recipe
Salade roquette parmesan figues
Arugula salad with figs, Parmesan and prosciutto
⏱ 10 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
120 g (4 oz)arugula
4fresh figs
40 g (1½ oz)shaved Parmesan
30 g (1 oz)cured ham
20 gpine nuts
1 tbspolive oil
1 tbspbalsamic vinegar
1 tsphoney
- 120 g (4 oz) arugula
- 4 fresh figs
- 40 g (1½ oz) shaved Parmesan
- 30 g (1 oz) cured ham
- 20 g pine nuts
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the pine nuts in a dry skillet over medium heat for 2 minutes, stirring often, until golden. Set aside.
- Gently wash and dry the arugula and divide between 2 large plates.
- Rinse and pat dry the figs and cut into quarters, skin and stem on.
- Shave the Parmesan with a peeler or mandoline.
- Make the dressing: whisk the balsamic vinegar with the honey, salt and pepper, then whisk in the olive oil.
- Arrange the figs over the arugula.
- Tuck the loosely folded prosciutto and Parmesan shavings between the figs.
- Scatter with the pine nuts and drizzle with the dressing just before serving.
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