How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Arugula Salad with Prosciutto and Oyster Mushrooms?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Arugula Salad with Prosciutto and Oyster Mushrooms suitable as seafood?

Yes, Arugula Salad with Prosciutto and Oyster Mushrooms falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Arugula Salad with Prosciutto and Oyster Mushrooms?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Prosciutto and Oyster Mushrooms Recipe

Name: Arugula Salad with Prosciutto and Oyster Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Arugula Salad with Prosciutto and Oyster Mushrooms – a delicious recipe with extra-virgin olive oil, mushrooms, Salt, aged balsamic vinegar, lemon zest, celery. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
177 kcal
Category
Seafood

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Arugula Salad with Prosciutto and Oyster Mushrooms

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