Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10
© John Kernick

How to Make It

Step 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.

Step 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.

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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