• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 pound prosciutto, thinly sliced but not shaved

  2. 4 portobello mushroom caps

  3. 6 ribs celery from heart with leafy tops, thinly sliced on an angle

  4. 1/2 small red onion, thinly sliced

  5. 1/2 cup freshly chopped flat-leaf parsley

  6. 2 cups baby arugula

  7. 2 lemons, juiced

  8. 1/4 cup extra-virgin olive oil , eyeball it

  9. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  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.


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