Name: Earthy Portobello Salad with Prosciutto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
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.

Earthy Portobello Salad with Prosciutto

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