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Parma Salad


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  • 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


Servings 4


Step 1

Arrange the prosciutto slices decoratively around the edges of 4 salad plates.

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.

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.

This recipe yields 4 servings.

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