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 It
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.
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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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.