Mushroom salad with prosciutto and truffle oil
4 servings
30 minutes
Mushroom salad with prosciutto and truffle oil is an exquisite dish of European cuisine that combines the tenderness of portobello mushrooms, the spiciness of prosciutto, and the aroma of truffle oil. The recipe's origins trace back to Italian gastronomic traditions that value simple yet harmonious flavor combinations. This salad has freshness from arugula and celery, a light sweetness from red onion, and sophistication from truffle oil. Toasted slices of prosciutto add a crispy texture and a hint of saltiness balanced by drops of lemon juice. It is perfect as a light yet refined dish for dinner or a festive table, adding a touch of elegance and flavor perfection.
1
Preheat the grill in the oven. Cut the prosciutto into thin strips and place them on a foil-lined baking sheet. Roast for 3-4 minutes until crispy.
- Prosciutto: 120 g
2
Place arugula, diced celery, sliced onions, thinly sliced mushrooms, and parsley on a plate. Drizzle with olive oil and lemon juice, season with salt and pepper. Gently mix.
- Portobello mushrooms: 4 pieces
- Celery stalks with leaves: 6 pieces
- Red onion: 0.5 head
- Chopped parsley: 35 g
- Rocket (arugula): 140 g
- Lemon: 2 pieces
- Extra virgin olive oil: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
3
Sprinkle with truffle oil on top and add broken pieces of prosciutto.
- Truffle oil: to taste
- Prosciutto: 120 g
