Parma Salad Recipe

Name: Parma Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound very thinly sliced prosciutto di Parma; 4 cups arugula, washed, patted dry and stemmed; 1/4 cup extra-virgin olive oil; 1 tablespoon aged balsamic vinegar; Salt; Freshly ground black pepper; 8 ounces large button mushrooms, stemmed, caps sliced very thinly; 1 cup artichoke hearts, very thinly sliced; 2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced; 1/4 pound Parmigiano-Reggiano, finely shaved; 8 fresh thin bread sticks

Servings: persons

1/2 pound very thinly sliced prosciutto di Parma
4 cups arugula, washed, patted dry and stemmed
1/4 cup extra-virgin olive oil
1 tablespoon aged balsamic vinegar
Salt
Freshly ground black pepper
8 ounces large button mushrooms, stemmed, caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced
1/4 pound Parmigiano-Reggiano, finely shaved
8 fresh thin bread sticks

1
Arrange the prosciutto slices decoratively around the edges of 4 salad plates.
2
In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste.
3
Place the arugula in the center of the 4 plates.
4
In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2 teaspoons of vinegar, and salt and pepper, to taste.
5
Arrange the mushrooms and artichoke hearts over the arugula.
6
Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 11 ingredients. The key ingredients include: 1/2 pound very thinly sliced prosciutto di Parma, 4 cups arugula, washed, patted dry and stemmed, 1/4 cup extra-virgin olive oil, 1 tablespoon aged balsamic vinegar, and more.

Yes, Parma Salad falls under the Salads category and is a great choice for this type of meal.

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

Parma Salad

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