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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!
More wonderful
Salads and Salad Dressing Recipes.
Parma Salad - Prosciutto Di Parma Salad
Recipe Type:
Salad and Salad Dressing,
Balsamic Vinegar,
Mushrooms
Cuisine: Italian
Yields: 4 servings
Prep time: 20 min
Ingredients:
1/2 pound very thinly-sliced
Prosciutto di Parma
4 cups arugula leaves, washed, patted dry, and stemmed
1/4 cup extra-virgin
olive oil
1 tablespoon good-quality aged
balsamic vinegar*
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
tomatoes (about 3/4 pound), cored, seeded, and finely diced
1/4 pound
Parmesan Cheese (Parmigiano-Reggiano), finely shaved**
8 fresh thin bread sticks
*
To purchase
good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
**
I find the using a
cheese slicer
or
vegetable peeler works well in
slicing the cheese.
Preparation:
 Arrange the
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.
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