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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!
Salads and Salad Dressing Recipes.
Parma Salad - Prosciutto Di Parma Salad
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 20 min
1/2 pound very thinly-sliced
Prosciutto di Parma (about 3/4 pound), cored, seeded, and finely diced
4 cups arugula leaves, washed, patted dry, and stemmed
1/4 cup extra-virgin
1 tablespoon good-quality aged
Salt and freshly-ground black pepper (to taste)
8 ounces large button mushrooms, stemmed and caps sliced very thinly
1 cup canned or bottled artichoke hearts, very thinly sliced
2 ripe plum
Parmesan Cheese (Parmigiano-Reggiano), finely shaved**
8 fresh thin bread sticks
good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
I find the using a
vegetable peeler works well in
slicing the cheese.
finely-shaved prosciutto slices decoratively around the edges of four (4) salad plates.
In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
In a salad bowl, toss the arugula leaves with 1/2 of the prepared olive oil/balsamic vinegar dressing. 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 1/2 of the olive oil/balsamic vinegar dressing.
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.