La Tur cheese takes this apple salad with arugula and proscuitto to a higher level. The combination of the prosciutto with the apples and La Tur dressing created a salad that was crunchy, tangy, salty and oh my…One of our favorite winter salads is so easy to make and looks so sophisticated and effortless.
When we had our cheese tasting (here), we definitely had our favorites. One of them was the La Tur. La Tur comes from the wine region of Piemonte in Italy and is a dense, creamy blend of pasteurized cow, goat and sheeps milk. It’s runny, oozy and it’s flavor is full and earthy. Although we love to just eat this delightful cheese on its own, I really wanted to find other ways to use it and it’s delicious flavor! Thanks to the New York Times, I found the perfect answer….make it into a salad dressing!! This was out of this world!!! I could eat a salad with this dressing every day! I used apples in this recipe as we have THE BEST APPLES here in Washington state. Use any kind of fruit that you love that has some sweetness and texture.
LA TUR APPLE SALADIngredients
- 3 to 4 slices prosciutto di Parma
- 4 ounces La Tur cheese, at room temperature
- 3 tablespoons buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Champagne vinegar
- Fine sea salt
- 1 7-ounce package baby arugula
- 2 apples (we used Honey Crisp) core removed and sliced in rounds
- Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
- Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
- Make a whole in each apple sliced and stuff some arugula in. Add the proscuitto on the side and drizzle with the dressing.
- Have you read this article PLATES V SLATES ? OMG!! I can’t believe the photos of the plates. Most people who go out to a restaurant to eat, want to be presented with food, creative food and yes creative presentation but not with “presentations” that seems to me desperate for attention. It would totally turn me off …the live goldfish and the pork medallion in the novelty urinal. Urgghhh!! #gross
- Have a great weekend!
- Beijos e Tchau!
- Ludmilla and Marilyn Chudda
LA TUR APPLE SALAD
- 3 a 4 fatias de prosciutto di Parma
- 115g de queijo La Tur, em temperatura ambiente
- 3 colheres de sopa de leitelho (buttermilk)
- 2 colheres de sopa de azeite extra-virgem
- 1 colher de chá de vinagre de champanhe
- 1 pacote (200g) de rúcula
- 2 maçãs (nós usamos a Honey Crisp) sem sementes e fatiadas em rodelas
- Aqueça o forno a 200ºC.
- Coloque o prosciutto em uma assadeira forrada com papel alumínio e deixe assar até ficar crocante, virando uma vez.
- Leva cerca de 15 minutos.
- Enquanto isso, em um liquidificador, adicione o La Tur, leitelho, azeite, vinagre e 2 colheres de sopa de água e bata até ficar bem cremoso.
- Adicione um pouco mais de água se necessário.
- Sal a gosto.
- Faça um buraco em cada rodela de maçã e recheie com folhas de rúcula.
- Coloque o prosciutto ao lado e regue com o molho.