Mushroom Salad with Prosciutto and Truffle Oil
Salads • European
Description
Mushroom Salad with Prosciutto and Truffle Oil
Ingredients
- Prosciutto 5 oz
- Porcini Mushrooms 4 pieces
- Celery stalk 6 pieces
- Chopped Sage Leaves 0 oz
- Spanish onions ½ head
- Arugula 5 oz
- Lemon 2 pieces
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Truffle Oil to taste
Step-by-Step Guide
Step 1
Preheat the grill in the oven. Cut the prosciutto into thin strips and place them on a baking sheet lined with foil. Grill for 3-4 minutes until crispy.
Step 2
On a plate, arrange the arugula, chopped celery, sliced onion, thinly sliced mushrooms, and parsley. Drizzle with olive oil and lemon juice, season with salt and pepper. Gently toss.
Step 3
Drizzle with truffle oil on top and sprinkle with broken pieces of prosciutto.
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