Parma Salad

Parma Salad
This is a fine use of excellent quality aged balsamic vinegar. This delicious and unusual salad is enhanced by fresh mushrooms, and prosciutto, artichoke hearts, and topped with Parmesan cheese. It is also visually beautiful, making it a perfect salad for a formal lunch or dinner.

1/2 pound thinly sliced prosciutto
4 cups of arugula, washed, trimmed, and patted dry
1/4 cup extra virgin olive oil
1 tablespoon aged balsamic vinegar
Sea salt
Fresh cracked pepper
8 ounces Brown Clamshell mushrooms, stemmed and sliced thin and sautéed quickly in olive oil for 4 minutes
1 cup artichoke hearts, thinly sliced
2 ripe plum tomatoes, cored, seeded, and diced
1/4 pound Parmesan Cheese, freshly shaved


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

Toss the arugula with 2 tablespoons of the olive oil, 1 teaspoon of the aged balsamic vinegar, and the salt and pepper.

Place the arugula in the center of the four plates.

In the same bowl, toss the sliced mushrooms and artichokes in the remaining oil. Add the balsamic vinegar and continue to toss.

Add the salt and pepper to taste, combining thoroughly.

Arrange this mixture over the arugula leaves on the salad plates, and top with the diced tomatoes and shaved cheese.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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