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