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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Arugula Salad with Prosciutto and Oyster Mushrooms Recipe

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This recipe for Arugula Salad with Prosciutto and Oyster Mushrooms is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
# 1/4 cup plus 2 tablespoons extra-virgin olive oil
# 1 pound oyster mushrooms, thickly sliced
# Salt and freshly ground pepper
1/4 cup aged balsamic vinegar
1 teaspoon finely grated lemon zest
4 inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish
10 cups baby arugula (10 ounces)
6 ounces Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups)
6 ounces thinly sliced prosciutto di Parma
Directions:
Directions:
1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer the mushrooms to a bowl and let cool.

2. In a large bowl, whisk the vinegar with the lemon zest and the remaining 1/4 cup of olive oil. Season with salt and pepper. Add the celery matchsticks, arugula and mushrooms and gently toss. Transfer the salad to a large platter or bowl, top with the Pecorino Toscano, prosciutto and celery leaves and serve right away.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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