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Portobello Salad with Crispy Prosciutto

October 2007

Portobello Salad with Crispy Prosciutto

Tina Rupp enlarge

By: Rachael Ray
From: 30-Minute Meals » Truffle oil makes a tasty "ta-da!" for this salad. Larger markets carry tiny bottles at affordable prices—a little truffle flavor goes a long way!

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast

  • 4 Servings
  • Prep 10 min

Ingredients:

  • 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)

Directions:

  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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