Food Network: Earthy Portobello Salad with Prosciutto

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.