Parma Salad
By: Anonymous
Published: Sunday, December 20, 2009 - 1:20am

Ingredients




1/2 pound very thinly-sliced prosciutto di Parma
4 cups arugula washed, patted dry,
and stemmed
1/4 cup extra-virgin olive oil
1 tablespoon aged balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
8 ounces large button mushrooms stemmed, and
caps sliced very thinly
1 cup very thinly-sliced artichoke hearts
2 ripe plum tomatoes - (abt 3/4 lb) cored, seeded,
and finely diced
1/4 pound Parmigiano-Reggiano finely shaved
8 fresh thin bread sticks

Preparation

1 Arrange the prosciutto slices decoratively around the edges of 4 salad plates. 2 In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste. Place the arugula in the center of the 4 plates. 3 In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2 teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate. 4 This recipe yields 4 servings.