Food Network: Earthy Portobello Salad with Prosciutto

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Earthy Portobello Salad with Prosciutto
Recipe courtesy Rachael Ray, 2007

Ingredients
1/4 pound prosciutto, thinly sliced but not shaved
4 portobello mushroom caps
6 ribs celery from heart with leafy tops, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/2 cup freshly chopped flat-leaf parsley
2 cups baby arugula
2 lemons, juiced
1/4 cup extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper

Directions

TIDBIT - larger markets carry very tiny bottles of
truffle oil. It makes a very tasty drizzle over the top of this salad.

Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to
make crisp, 3 to 4 minutes. Reserve.

Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress
the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle
with truffle oil, optional. Break up the crispy prosciutto and scatter over the
salad. Serve.