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    Pork Tenderloin with Plum Sauce View Edit
    Pork Tenderloin with Seasoned Rub View Edit
    Pork with Onion Sauce View Edit
    Pork with Sweet Onion Marmellata View Edit
    Portabello & Sausage French Bread Pizza View Edit
    Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella View Edit
    Portobello Lasagna Rollups View Edit
    Portobello Mushroom "Fries" View Edit
    Portobello Mushroom Lasagna View Edit
    Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens View Edit
    Portobello Salad with Prosciutto View Edit

    Servings: Not specified

    Directions

    Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve. Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve.

    Ingredients
    • 1/4 pound prosciutto, thinly sliced but not shaved
    • 4 portobello mushroom caps
    • 6 ribs celery from heart with leafy tops, thinly sliced on an angle
    • 1/2 small red onion, thinly sliced
    • 1/2 cup freshly chopped flat-leaf parsley
    • 2 cups baby arugula
    • 2 lemons, juiced
    • 1/4 cup extra-virgin olive oil, eyeball it
    • Salt and freshly ground black pepper
    • TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.

    Parsed from recipe text (no separate ingredient records).
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