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.
Recipe courtesy of Rachael Ray, 2007