Earthy Portobello Salad with Prosciutto

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
  2. Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve.
  3. 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.