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Portobello Salad with Crispy Prosciutto


  • 1/4 pound thinly sliced prosciutto

  • 4 small portobello mushroom caps, stemmed and thinly sliced

  • 6 ribs celery from the heart with leafy greens, thinly sliced on an angle

  • 1/2 small red onion, thinly sliced

  • 1/4 cup extra virgin olive oil (EVOO)

  • Juice of 2 lemons

  • Salt and pepper

  • 2 cups baby arugula

  • 1/2 cup flat leaf parsley leaves

  • Truffle oil, for drizzling (optional)


Pre-heat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3-4 minutes. Set aside.

Toss the mushrooms, celery and onion with the EVOO and lemon juice; season with salt and pepper. Arrange on a platter and top with the arugula and parsley. Drizzle with truffle oil, if using. Break up the crispy prosciutto and scatter over the salad.