Cooking With Caycee – White Bean Arugula Salad

Apr 12, 2018




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Here I write about my passion for life, fashion, travel, interior design, health, and motherhood.

Caycee Hewitt


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Okay you guys, I am so excited to start this new little series here on the blog! After listening to your feedback, it seems that most of you want to see everyday life, recipes, and fashion the most. So, I thought it would be fun to bring you guys a weekly post. 
Now let me be honest, my girl Kim took these pictures right after we had another shoot so my house was empty (kids were at school) and it was super clean. That is also the only reason I’m rocking this much makeup and these hot pink lips…ha! After this post, get ready to see a more casual look, less makeup, kids running around, and a messy kitchen. Oh yeah, and I’ll have Todd behind the camera, so I can’t promise you the quality will be as good as this either 😉 Either way…it will be real life, real fashion, and hopefully a real good meal. 
Now, on to today’s delicious healthy salad and the prettiest $49 ruffle wrap dress.  

Lipstick (Electric Pink) // Lip Gloss (Miss Popular)

White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto

  • 4 slices (about 2 ounces) prosciutto, thinly sliced
  • 3 ounces (heaping ⅓ cup) olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon salt
  • Pinch of pepper
  • 2½ ounces baby arugula
  • ½ ounce (1 cup loosely packed) fresh basil, cut chiffonade style
  • 1 – 15.5 ounce can of cannellini beans, rinsed and drained
  • 2 ounces fresh mozzarella, cut into ½ inch pieces
  • 2 ounces (1/3 cup) oil packed sun-dried tomatoes, julienned
  1. Preheat oven to 350 degrees. Place the prosciutto slices on a parchment or silicone lined baking sheet. Bake until browned and crispy, about 15-20 minutes. Let cool and then break into small pieces and set aside.
  2. Whisk together the olive oil, lemon juice, lemon zest, salt and pepper. Set aside.
  3. Place the arugula and basil in a mixing bowl and toss to combine. Add the beans, mozzarella, and sun-dried tomatoes.
  4. Re-whisk the dressing and pour on top. Toss to thoroughly combine all the ingredients.
  5. Divide among 4 salad plates. Sprinkle on the crispy prosciutto pieces just prior to serving..

Photos by Kim Graham 

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  1. Kelly says:

    This looks good! I am making tonight to use arugula from my CSA

  2. Anonymous says:

    I don't like white beans so I think I will make this with black beans and also add some corn. Yum!

  3. caycee says:

    It's so good girl! You'll have to let me know how you like it!



  4. caycee says:

    YUM!! I think this would be SO good with black beans and corn!!


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