This fall we hosted an exchange student, Ignacia, from Chile. I admit I was unfamiliar with this South American country. Aside from Chilean Seabass, I was unfamiliar with traditional Chilean cuisine but excited to learn more.
In Chile, they make a salad similar to an Artichoke Carpaccio. The Italians prepare this traditional dish with thin slices of raw beef topped with artichokes and cheese. The Chileans have taken it a step further with the addition of arugula and mushrooms; creating a robust green leaf salad.
I enjoy the flexibility of this salad. The combination of ingredients makes it a delightful dish for any season of the year, pairs beautifully with beef, lamb, poultry, and fish, and makes a beautiful light meal for lunch or dinner. When I host gatherings, I love to serve this dish along with others as an appetizer, making it a great start to a full meal.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 4 cups arugula lettuce add baby spinach if desired
- 2 cups portabello mushrooms, sliced
- 12 slices prosciutto ham, halved add more if you like
- 12 artichoke hearts, drained and sliced
- 1/3 cup shredded parmesean cheese
- light olive oil drizzled over salad
- lemon juice squeezed over salad
- sea salt sprinkled over salad
- 3 tablespoons butter
Ingredients
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|
- 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 by Lisa Soldo-Johnson for www.culinarybutterfly.com