Earthy Portobello Salad with Prosciutto

Name: Earthy Portobello Salad with Prosciutto
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 40 grams baby arugula; 6 ribs celery from heart with leafy tops, thinly sliced on an angle; 30 grams freshly chopped flat-leaf parsley; 2 lemons, juiced; 54 milliliters extra-virgin olive oil, eyeball it; 4 portobello mushroom caps; 113 grams prosciutto, thinly sliced but not shaved; 1 smalls red onion, thinly sliced; 4 servings Salt and freshly ground black pepper

Earthy Portobello Salad with Prosciutto

Earthy Portobello Salad with Prosciutto might be just the hor d'oeuvre you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 279 calories, 6g of protein, and 25g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up portobello mushroom caps, olive oil, freshly flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes. If you like this recipe, take a look at these similar recipes: Portobello-Prosciutto Burgers, Roasted Portobello and Prosciutto Lasagna, and Portobello Mushrooms with White Beans and Prosciutto.

Instructions

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

Ingredients you will need

Truffle Oil

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

Ingredients you will need

Prosciutto

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

Vegetable

Arugula

Parsley

Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad.

Ingredients you will need

Truffle Oil

Prosciutto

Serve.

Equipment

Baking Sheet

Broiler

Aluminum Foil

Ingredients

Servings:

40grams

baby arugula 6ribs

celery from heart with leafy tops, thinly sliced on an angle 30grams

freshly chopped flat-leaf parsley 2

lemons, juiced 54milliliters

extra-virgin olive oil, eyeball it 4

portobello mushroom caps 113grams

prosciutto, thinly sliced but not shaved 1smalls

red onion, thinly sliced 4servings

Salt and freshly ground black pepper

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.