Portobello Salad with Crispy Prosciutto

{"handle":"portobello-salad-with-crispy-prosciutto","title":"Portobello Salad with Crispy Prosciutto","seoTitle":"Portobello Salad with Crispy Prosciutto","ingredients":"

• 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)

","preparation":"

Pre-heat the broiler.\n\nArrange 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.

","tags":"30 Minute Meals,broil,pork,salads,vegetables","publishDate":"2007-09-12T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}