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Parma Salad
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Recipe from Chef Emeril Lagasse, Emeril Live Cooking Show, 2001. This is a fine use of excellent quality aged balsamic vinegar. This is a very special salad for that special occasion! Check out Linda's wonderful Salad and Salad Dressing Recipes.
Parma Salad ½ pound
very thinly sliced prosciutto di Parma Arrange the prosciutto slices decoratively around the edges of 4 salad plates. In a bowl, toss the arugula with 2 tablespoons of the olive oil, 1 teaspoon of the balsamic vinegar, salt, and pepper. Place the arugula leaves in the center of the four (4) individual serving plates. In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of olive oil, 2 teaspoons of balsamic vinegar, salt, and pepper. Arrange the mushrooms and artichoke hearts over the arugula leaves. Top with the diced tomatoes and shaved Parmigiano Reggiano cheese. Serve with two breadsticks on each plate. Makes 4 servings.
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