Italian Arugula Salad Recipe with Artichokes and Prosciutta
The combination of bitter greens, salty prosciutto, buttery mushrooms, and mild tender artichoke hearts pairs perfectly with a splash of lemon juice for a delightful flavor explosion that compliments any meal.
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Italian Arugula Salad Recipe with Artichokes and Prosciutta
The combination of bitter greens, salty prosciutto, buttery mushrooms, and mild tender artichoke hearts pairs perfectly with a splash of lemon juice for a delightful flavor explosion that compliments any meal.
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 4cups arugula lettuceadd baby spinach if desired
- 2cups portabello mushrooms, sliced
- 12slices prosciutto ham, halvedadd more if you like
- 12 artichoke hearts, drained and sliced
- 1/3cup shredded parmesean cheese
- light olive oildrizzled over salad
- lemon juicesqueezed over salad
- sea saltsprinkled over salad
- 3tablespoons butter
Instructions
- Heat the butter in a saute pan over medium heat. Add the mushrooms and saute 4 to 5 minutes or until soft, lowering the heat if necessary so the butter doesn’t burn while cooking. Remove pan from the heat and drain off liquid.
- On a large serving platter, lay halved prosciutto ham evenly around the plate. (I like to remove most of the fat from the meat before adding it to the salad.)
- Layer the mushrooms on top of the prosciutto.
- Layer the artichoke hearts on top of the mushrooms, making sure they lightly cover entire platter. Use more if necessary.
- Layer the arugula on top of artichokes. Lightly top the salad with olive oil, lemon juice, sea salt, and parmesan cheese.
- Serve immediately or cover and refrigerate until ready to serve.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com