Parma Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Very thinly-sliced prosciutto di Parma
4 cups	948ml	Arugula - washed, patted dry,
		And stemmed
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Aged balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Large button mushrooms - stemmed, and
		Caps sliced very thinly
1 cup	237ml	Very thinly-sliced artichoke hearts
2		Ripe plum tomatoes - (abt 3/4 lb) - cored, seeded,
		And finely diced
1/4 lb	113g / 4oz	Parmigiano-Reggiano - finely shaved
8		Fresh thin bread sticks

Recipe Instructions

Arrange the prosciutto slices decoratively around the edges of 4 salad plates.

In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste. Place the arugula in the center of the 4 plates.

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. Arrange the mushrooms and artichoke hearts over the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E29) - from the TV FOOD - NETWORK

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