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Earthy portobello salad with prosciutto recipe

Earthy portobello salad with prosciutto recipe

By Lucas Macapagal
10’ Prep time
5’ Cook time
15’ Total time
204 Calories
4 Serving
Lucas Macapagal 0 Followers

Step by Step

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Step 1

TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
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Step 2

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

Ingredient

  • Red onion
    Red onion
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Baby arugula
    Baby arugula
  • Prosciutto
    Prosciutto
  • Mushroom caps
    Mushroom caps
  • Celery from heart with leafy tops
    Celery from heart with leafy tops
  • Freshly chopped flat-leaf parsley
    Freshly chopped flat-leaf parsley

Nutrition Facts

View nutrition facts
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