Arugula Salad with Prosciutto and Oyster Mushrooms

When he was a boy, Fabio Trabocchi loved foraging for mushrooms in the woods around his house. In this elegant salad, he tosses lightly sautéed oyster mushrooms with arugula and tops them with thin slices of prosciutto and Pecorino Toscano.

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  • Total Time:
  • Servings: 10

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound oyster mushrooms, thickly sliced
  • Salt and freshly ground pepper
  • 1/4 cup aged balsamic vinegar
  • 1 teaspoon finely grated lemon zest
  • 4 inner celery ribs, cut into 2-by-1/4-inch matchsticks, plus 1/4 cup celery leaves, for garnish
  • 10 cups baby arugula (10 ounces)
  • 6 ounces Pecorino Toscano, shaved with a vegetable peeler (1 1/2 cups)
  • 6 ounces thinly sliced prosciutto di Parma

How to make this recipe

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer the mushrooms to a bowl and let cool.

  2. In a large bowl, whisk the vinegar with the lemon zest and the remaining 1/4 cup of olive oil. Season with salt and pepper. Add the celery matchsticks, arugula and mushrooms and gently toss. Transfer the salad to a large platter or bowl, top with the Pecorino Toscano, prosciutto and celery leaves and serve right away.

Contributed By Photo © John Kernick Published December 2008

474346 recipes/arugula-salad-prosciutto-and-oyster-mushrooms 2013-12-06T23:09:14+00:00 Fabio Trabocchi fall|winter|dinner-party|italian|salads|10|fast december-2008,Fabio Trabocchi,Fiamma,arugula salad,prosciutto and oyster mushrooms,quick salad,Christmas dinner recipes,arugula-salad-prosciutto-and-oyster-mushrooms 474346

Aggregate Rating value: 4

Review Count: 693

Worst Rating: 0

Best Rating: 5

Author Name: Harry Barker

Review Body: The arugula and balsamic dressing alone would've made for a decent salad. The addition of the mushrooms and cheese was fine. But adding the prosciutto seemed very odd. Strips of the thin slices disappeared into the salad and the flavor and combination with the cheese was lost. 

Review Rating: 3

Date Published: 2016-12-26