Salads
This 1805 salad recipe brings a taste of early 19th-century Italian cuisine to your table with its bold flavors and elegant simplicity. Crispy prosciutto and peppery arugula create a perfect contrast, while a bright lemon vinaigrette ties everything together. Historically, this dish reflects the rustic yet refined dining of the period, where fresh ingredients were celebrated in their simplest forms.
The secret to this salad lies in the crispy prosciutto, which adds a savory crunch that balances the peppery bite of arugula. A classic lemon vinaigrette—made with olive oil, lemon juice, and a touch of Dijon—enhances the natural flavors without overpowering them. The dish is both hearty enough for a main course and light enough for an appetizer, making it incredibly versatile.
What makes this recipe special is its ability to transport you back in time while still feeling fresh and modern. The prosciutto should be thinly sliced and crisped in a pan until golden, while the arugula remains vibrant and slightly wilted from the dressing. The result is a salad that’s restaurant-quality but simple enough to prepare at home in under 20 minutes.
Pair this dish with a glass of crisp white wine or a light Italian bread to complete the experience. Whether you're recreating history or simply enjoying a delicious meal, this salad delivers on both flavor and tradition. Let’s get started!
Ingredients for 1805 salad
Crispy prosciutto, peppery arugula, and zesty lemon dressing bring 19th-century Italian flair to your plate.
| Ingredient | Amount | Notes |
|---|---|---|
| Prosciutto di Parma 🥓 | 6 oz | Thinly sliced, crisped in pan |
| Baby Arugula 🌿 | 6 oz | Fresh, vibrant leaves |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Fresh Lemon Juice 🍋 | 3 tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tsp | Mild or hot variety |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Shaved Parmesan Cheese 🧀 | ¼ cup | Freshly shaved |
| Toasted Pine Nuts 🥜 | ¼ cup | Lightly toasted |
| Balsamic Glaze 🍷 | 1 tbsp | Reduction preferred |
The prosciutto is everything here—Prosciutto di Parma if you can find it, but good quality Italian dry-cured ham works too. Look for slices that are thin and slightly marbled—they crisp best. I grab mine from Whole Foods or the deli counter at Trader Joe's. The arugula should be bright green and crisp, not wilted or yellowing. Baby arugula adds that perfect peppery bite without overwhelming the dish. If you can't find baby arugula, regular arugula works—just chop it finely to mimic the texture.
No Prosciutto di Parma? Good quality dry-cured ham is your next best bet—just make sure it's not too salty. The lemon juice is non-negotiable—freshly squeezed makes all the difference. If you're short on time, bottled lemon juice works, but add a pinch of sugar to balance the acidity. For the vinaigrette, Dijon mustard adds depth, but if you're out, a dash of honey or maple syrup will do in a pinch. The pine nuts? Toast them in a dry pan for 2-3 minutes until fragrant—they should smell amazing—then let them cool before adding to the salad.
Prosciutto keeps for up to 3 weeks in the fridge, wrapped tightly in wax paper. Arugula stays fresh for 4-5 days if you store it in a sealed container with a paper towel to absorb moisture. The vinaigrette dressing? It's best made fresh, but if you're prepping ahead, store the components separately—mix just before serving. This salad tastes even better the next day as the flavors meld together. I always make a double batch—one for dinner, one for lunch the next day.
Why You'll Love This Recipe
- Five-Minute Assembly: Honestly, this salad takes less time than deciding what to eat. Just toss the arugula, drizzle the lemon-Dijon oil, and layer on the prosciutto—no chopping, no fuss. The hardest part is waiting for the first bite.
- Salty-Sweet Magic: That prosciutto di Parma? It’s the star. Crisp, salty, and just sweet enough to make the peppery arugula sing—like a fancy charcuterie board in salad form. The lemon-Dijon dressing ties it all together with a tangy punch.
- Date Night or Zero Effort: Between us, this works for both. Dress it up with a glass of wine for a fancy dinner, or throw it together on a Tuesday night when takeout feels like too much work. The prosciutto makes it feel special, no matter the occasion.
- Leftovers? Better Than Ever: Here’s what sold me—the dressing keeps for days, so I can make a big batch and reuse it on eggs, grilled fish, or even toast. And the prosciutto? It stays crisp longer than you’d think, so leftovers taste just as good as day one.
Step-by-step instructions for crispy prosciutto and arugula salad
Here's how to make this elegant salad with perfectly crispy prosciutto and bright lemon dressing.
Crisp the Prosciutto in a Pan
Place the 6 oz Prosciutto di Parma in a cold, dry skillet over medium-low heat. Let it warm for 2-3 minutes until it begins to curl at the edges. This gentle approach prevents burning while rendering the fat.
Once the prosciutto starts to crisp and the fat pools in the pan, use tongs to carefully fold the slices in half. Cook for another 1-2 minutes until the edges are deep golden brown and crispy. Remove from heat immediately - overcooking will make it rubbery. Transfer to a paper towel-lined plate to drain excess fat.
Toast the Pine Nuts
In the same skillet (no need to clean it), add the 0.25 cup Toasted Pine Nuts and cook over low heat for 2-3 minutes, stirring constantly. You're looking for just a hint of golden color - they'll continue toasting as they cool.
Watch them closely - pine nuts burn quickly. When they're fragrant and lightly golden, remove from heat and transfer to a small bowl. Let them cool for 1 minute before using, as they'll be very hot.
Make the Lemon Vinaigrette
In a small bowl, whisk together the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp Fresh Lemon Juice, 1 tsp Dijon Mustard, 0.5 tsp Sea Salt, and 0.25 tsp Freshly Ground Black Pepper. Start with just a few strokes to combine, then gradually increase to 30-45 seconds until fully emulsified.
For the best texture, whisk vigorously at first to break up the oil, then slow down as it begins to thicken. The dressing should coat the back of a spoon but still flow freely. Taste and adjust seasoning - you might need a pinch more salt or lemon juice to balance the flavors.
Assemble the Salad
In a large bowl, gently toss the 6 oz Baby Arugula with just enough dressing to lightly coat the leaves. Add the crispy prosciutto and toasted pine nuts, tossing everything together very lightly - you want the prosciutto to remain crispy, not soggy.
Sprinkle the 0.25 cup Shaved Parmesan Cheese evenly over the top, then drizzle with the 1 tbsp Balsamic Glaze. The glaze should pool in spots rather than fully coating the salad. Serve immediately while the prosciutto is still crisp.
Pro Tips For Making 1805 Salad
- Rest the Prosciutto: Lay the Prosciutto di Parma flat in the fridge for 30 minutes before slicing—it’ll be easier to cut and won’t tear when you drape it over the salad. I used to skip this and ended up with ragged edges that looked messy, even if they tasted fine. ---
- Dress Just Before Serving: Toss the arugula with the lemon-Dijon dressing right before plating—arugula wilts fast, and the prosciutto’s saltiness makes it taste soggy if you mix it in too early. I learned this the hard way when a guest asked why their salad was "dull." ---
- Use Cold Olive Oil: Chill the extra-virgin olive oil in the fridge for 10 minutes before drizzling—it’ll coat the arugula more evenly and won’t feel greasy. Warm oil makes the salad taste heavy, and this trick keeps the peppery bite sharp. ---
- Balance the Mustard: Start with 1 teaspoon Dijon, then taste—this salad’s bright but can turn bitter if you overdo it. I was skeptical until I tried it; the mustard’s tang cuts through the prosciutto’s salt, but too much kills the lemon’s freshness.
Wine and beer pairings for this 1805 salad
Italian White Wines
This salad pairs beautifully with crisp Italian whites that complement its peppery arugula and salty prosciutto. I always reach for a Vermentino from Sardinia—its bright citrus notes and mineral finish cut through the richness perfectly. A Pinot Grigio from Alto Adige also works wonderfully, offering a clean, refreshing contrast to the bold flavors. 🍷
For something with a bit more body, try a Gavi di Gavi—made from Cortese grapes, it has a delicate almond note that pairs surprisingly well with the toasted pine nuts. Avoid heavy, oaked whites like Chardonnay, which would overpower the delicate salad components.
Light Italian Reds
If you prefer red wine, opt for something light and fruity like a Chianti Classico or Sangiovese. The acidity in these wines helps balance the salad's richness, while their bright cherry notes complement the prosciutto beautifully. I like to decant a young Chianti for 15-20 minutes before serving to soften its tannins slightly. 🍇
Avoid heavy, tannic reds like Cabernet Sauvignon—they'll clash with the salad's delicate flavors. Instead, look for Italian reds labeled "Superiore" or "Riserva," which often have better balance and acidity.
Craft Beer Pairings
For beer lovers, a crisp Italian lager like Peroni or Moretti is my go-to choice. Their light body and subtle malt sweetness let the salad's flavors shine without competing. If you prefer craft options, try a Belgian witbier—the citrusy notes from coriander and orange peel enhance the lemon vinaigrette beautifully. 🍺
For something with a bit more character, a German Helles Lager offers a malty backbone that stands up to the prosciutto's saltiness. Just avoid heavy stouts or IPAs, which would overwhelm the salad's delicate components.
Non-Alcoholic Options
Don't overlook sparkling water with a lemon twist as a refreshing alternative. I like San Pellegrino Aranciata Rossa—its blood orange flavor adds a festive touch that complements the balsamic glaze. For something more herbal, try Fever-Tree Blood Orange Soda with a splash of sparkling water. 🥤
If you prefer something more substantial, a sparkling apple cider like Martinelli's works beautifully, especially during cooler months. The effervescence cleanses your palate between bites of the rich prosciutto and creamy Parmesan.
Nutrition facts
Frequently asked questions
Can I substitute regular ham for the prosciutto?
While you can use good-quality dry-cured ham, prosciutto is ideal for its delicate flavor and crisp texture. If substituting, look for thinly sliced, high-quality ham with minimal salt. Avoid pre-cooked hams with added sugars or preservatives, as they can make the salad taste overly salty or sweet.
How do I keep the prosciutto crispy when assembling the salad?
Crispiness is key! Add the prosciutto to the salad just before serving to prevent sogginess. Toss the arugula with dressing first, then layer the prosciutto on top and gently fold it in. Avoid over-mixing, and serve immediately while the prosciutto is still warm and crisp.
Can I make this salad ahead of time?
Yes, but with a few adjustments. Prepare the dressing and toast the pine nuts in advance, but crisp the prosciutto fresh. Store the arugula separately in a sealed container with a paper towel to keep it crisp. Assemble the salad just before serving to maintain texture and flavor.
What’s the best way to store leftovers?
Store leftovers in an airtight container for up to 2 days. Keep the prosciutto, arugula, and dressing separate until ready to eat. Re-crisp the prosciutto in a pan before serving again. The arugula may wilt slightly but can be revived with a splash of cold water and gentle tossing.
Is this salad suitable for vegetarians?
Not traditionally, but you can adapt it! Replace the prosciutto with crispy toasted walnuts or marinated artichoke hearts for a vegetarian twist. The rest of the recipe—arugula, lemon vinaigrette, and Parmesan—works beautifully without meat.