Parma Salad Recipe or Prosciutto Di Parma Insalata is awesome!
An excellent use of quality-aged balsamic vinegar and Parmesan Cheese. This is a very special salad for that special occasion! If serving at a dinner party, this Parma Salad makes an appetizing first course. You will love this light and easy-to-make salad.
Recipe from Chef Emeril Lagasse, Emeril Live Cooking Show, 2001.
More wonderful Salads and Salad Dressing Recipes.
- 1/2 pound Prosciutto di Parma, very thinly sliced, room temperature*
- 4 cups arugula leaves, washed, patted dry, and stemmed
- 1/4 cup olive oil, extra-viring
- 1 tablespoon ages balsamic vinegar (good quality)
- Salt and freshly-ground black pepper (to taste)
- 8 ounces large button mushrooms, stemmed and caps sliced very thinly
- 1 cup artichoke hearts (canned or bottled), 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
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Arrange the finely-shaved prosciutto slices decoratively around the edges of four (4) salad plates.
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In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
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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.
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In the same bowl, toss the mushrooms and artichoke hearts in the remaining 1/2 of the olive oil/balsamic vinegar dressing.
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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.
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Makes 4 servings.
* Do not remove the band of fat around each slice of prosciutto. The fat helps give the prosciutto its balance of flavor and texture.
** I find the using a cheese slicer or vegetable peeler as it works well in slicing the cheese.
Categories:
Artichoke Italian Recipes Parmesan Cheese - Asiago Cheese Prosciutto Salad & Salad Dressing Recipes