Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Very thinly-sliced prosciutto di Parma

  2. 4 cups 948ml Arugula - washed, patted dry, And stemmed

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 1 tablespoon 15ml Aged balsamic vinegar Salt - to taste Freshly-ground black pepper - to taste

  5. 8 oz 227g Large button mushrooms - stemmed, and Caps sliced very thinly

  6. 1 cup 237ml Very thinly-sliced artichoke hearts

  7. 2 Ripe plum tomatoes - (abt 3/4 lb) - cored, seeded, And finely diced

  8. 1/4 lb 113g / 4oz Parmigiano-Reggiano - finely shaved

  9. 8 Fresh thin bread sticks

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Arrange the prosciutto slices decoratively around the edges of 4 salad plates. In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste. Place the arugula in the center of the 4 plates. In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2 teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate. This recipe yields 4 servings.


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