Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

Arugula Salad with Ham

Make sure you remove not only the inedible rind but also any excess fat from the cooked country ham. The profound taste of that fat is just too strong, a poor match for the pears.–Bruce Weinstein and Mark Scarbrough

LC Note

Although the authors call for cooked country ham, we find it works well with almost any cooked ham.

Arugula Salad with Ham

  • Quick Glance
  • 20 M
  • 20 M
  • Makes 2 entrees, 6 appetizers
Print RecipeBuy the Ham cookbook

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Ingredients

  • 1/4 cup walnut pieces
  • 2/3 pound (about 4 cups) baby arugula leaves
  • 6 ounces cooked ham, rind removed and discarded, meat thinly sliced and cut into strips
  • 1 large ripe Bartlett pear, peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons toasted walnut oil (or, in a pinch, olive oil)

Directions

  • 1. Sprinkle the walnuts around a dry skillet set over medium-low heat. Leave them alone a couple minutes, then stir well and continue cooking, stirring occasionally, just until splotchy brown and fragrant. Pour them out onto a cutting board, cool for a few minutes, then chop into little bits.
  • 2. Mix the arugula, ham, and pear pieces in a large bowl.
  • 3. Whisk the lemon juice, vinegar, honey, and mustard in a small bowl, then whisk in the oil in a slow, steady stream until you’ve got a creamy, somewhat thick dressing.
  • 4. Pour the dressing over the arugula mixture, and then sprinkle the toasted walnut pieces on top.

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Recipe Testers Reviews

This makes a fabulous substantial salad, enough for a meal. The saltiness of the country ham meshes so well with the meaty, aromatic toasted walnuts, slightly tart/sweet pears and the sweet/acidic honey apple cider vinaigrette. And the slightly bitter peppery arugula seals the deal rather nicely by adding yet another flavor dimension. I do not think you could improve upon this balance, except to perhaps add some chunks of gorgonzola and/or crispy pancetta instead of the country ham. Or maybe not. It is nearly perfect as is.

Comments

  1. I purchased the “Ham” cookbook about a month ago and really do enjoy it. This recipe is so very simple to make but so beautiful and delicious. Talk about visually appealing! Every bite is something different – the slight saltiness from the ham, the tart sweetness from the pear, the nutty crunchiness of the walnuts, the little peppery bite from the arugula all topped off with a lovely sweet vinaigrette. Each individual ingredient is so good but taste even better mixed up all together! The toasted walnut oil added a pleasant nutty smokiness. We had this with guests and every single adult requested the recipe. As I (deliberately) made too much vinaigrette, my family and I had the salad the next day again (aw, shucks) but this time we topped it wish shards of Parmesan in addition to the other yummy bits.

    I really have to say I love this salad!

  2. My kids won’t eat salads unless they find something meaty on them, do you know what I do? I add Jamon Iberico to them. Iberico ham—also called Pata Negra, or black hoof—comes from Spain, it is very tasty and the best part: extremely low in bad cholesterol. I know it has some streaky fat, but that is “good cholesterol”!!! Just an amazing product, delicious and healthy for the children and us.
    If you need to find Jamon Iberico, you can find it online. (This comment has been edited.—editors)

      1. The only times I have had it have been whilst in Spain and at a specialty food shop in Edmonton of all places!

        1. David – Isn’t there a Spanish specialty shop in SoHo? Do you know the one I’m talking about? Broome? If you know it—please do tell. Thanks. JT

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