Earthy Portobello Salad with Prosciutto

Serve with Creamy Spaghetti and Beans.

by Rachael Ray | on 10/13/07

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 (EVOO)
  • Salt and freshly ground black pepper
  • Truffle oil (found in tiny bottles in larger grocery and specialty stores), for drizzling (optional)
Serves 4

Preparation

Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, about 3-4 minutes. Reserve.

Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, EVOO and salt and pepper. Drizzle with truffle oil, if desired – it makes a very tasty drizzle over the top of this salad! Break up the crispy prosciutto and scatter over the salad. Serve.

Tags

salads sides pork vegetables 30 Minute Meals broil
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