Arugula Salad with Prosciutto and Oyster Mushrooms

Name: Arugula Salad with Prosciutto and Oyster Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters aged balsamic vinegar; 283 grams 10 cups baby arugula; 4 ribs inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish; 1 teaspoon finely grated lemon zest; 59 milliliters extra-virgin olive oil; 454 grams oyster mushrooms, thickly sliced; 170 grams Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups); 170 grams thinly sliced prosciutto di Parma; 10 servings Salt and freshly ground pepper

Need If you have prosciutto di parma, baby arugula, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a large nonstick skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes.

Ingredients you will need

Salt And Pepper