Portobello Salad with Crispy Prosciutto Rachael Ray   From Every Day with Rachael Ray October 2007 FOUR SERVINGS 1/4 pound thinly sliced prosciutto 4 small portobello mushroom caps, stemmed and thinly sliced 6 ribs celery from the heart with leafy greens, thinly sliced on an angle 1/2 small red onion, thinly sliced 1/4 cup extra-virgin olive oil (EVOO) Juice of 2 lemons Salt and pepper 2 cups baby arugula 1/2 cup flat-leaf parsley leaves Truffle oil, for drizzling (optional) 1. Preheat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3 to 4 minutes. Set aside. 2. Toss the mushrooms, celery and onion with the EVOO and lemon juice; season with salt and pepper. Arrange on a platter and top with the arugula and parsley. Drizzle with truffle oil, if using. Break up the crispy prosciutto and scatter over the salad.

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