Earthy Portobello Salad with Prosciutto (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1/4 pound prosciutto, thinly sliced but not shaved |
4 portobello mushroom caps |
6 ribs celery from heart with leafy tops, thinly sliced on an angle |
1/2 small red onion, thinly sliced |
1/2 cup freshly chopped flat-leaf parsley |
2 cups baby arugula |
2 lemons, juiced |
1/4 cup extra-virgin olive oil, eyeball it |
salt and freshly ground black pepper |
Directions:
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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