Recipe of the Week: Arugula Salad with Prosciutto and Oyster Mushrooms

December 07, 2011

One of my favorite salads to eat at Italian restaurants is an Arugula Salad with Prosciutto and Oyster Mushrooms. In this elegant salad, sautéed oyster mushrooms are lightly tossed with arugula and topped with thin slices of prosciutto and Pecorino Toscano.

The flavors and textures of the ingredients beautifully complement one another, resulting in a delicious salad that can easily be served as a main course for lunch accompanied by Italian cheeses, crispy breads and fine wine. Enjoy!

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


1.    In a large non-stick skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer the mushrooms to a bowl and let cool. 

2.    In a large bowl, whisk the vinegar with the lemon zest and the remaining 1/4 cup of olive oil. Season with salt and pepper. Add the celery matchsticks, arugula and mushrooms and gently toss. Transfer the salad to a large platter or bowl, top with the Pecorino Toscano, prosciutto and celery leaves and serve right away.

Pairing Suggestion: This wonderful salad pairs beautifully with a cool glass of Sauvignon Blanc.

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