Arugula Salad with Prosciutto and Oyster Mushrooms

Ingredients

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 pound oyster mushrooms, thickly sliced
  3. Salt and freshly ground pepper
  4. 1/4 cup aged balsamic vinegar
  5. 1 teaspoon finely grated lemon zest
  6. 4 inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish
  7. 10 cups baby arugula (10 ounces)
  8. 6 ounces Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups)
  9. 6 ounces thinly sliced prosciutto di Parma

Description

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