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
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
IngredientsEmail Grocery List
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.