Photo: Earthy Portobello Salad with Prosciutto Recipe
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.
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By dsrech
White Plains, NY
on January 20, 2008
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I think the dressing for this salad is much too tart. I cut the lemon to oil ratio to 1-to-1, and added a little dijon to it. The broiled prosciutto was a nice addition.
By jngbialek_8807046
Seattle
on October 22, 2007
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This salad was easy, and had very complex flavors. The lemon augmented all the veg, and the oil brought it all together. I will do this again!
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