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Arugula salad with prosciutto and oyster mushrooms

Mushrooms:

  • 250 g of oyster mushrooms

Vegetables:

  • 2 stalks of celery (reserve the leaves for decoration)

  • 130 g of arugula leaves

Liquids:

  • 2 tbsp. balsamic vinegar

  • 3 tbsp. olive oil

Additionally:

  • 0.5 tbsp. lemon peel (grated)

  • 70 g pecorino cheese

  • 70 g prosciutto ham (in thin slices)

  • Salt

  • Pepper

  1. In a pan, heat 2 tbsp. olive oil, add oyster mushrooms, add salt and pepper. Bake until soft and the edges brown, about 6 min. Transfer the mushrooms to a bowl to cool.

  2. In another bowl, mix vinegar with grated lemon peel and 1 tbsp. olive oil. Add salt and pepper, mix well.

  3. Add the celery, arugula, and oyster mushrooms and toss gently. Top with grated Pecorino cheese, prosciutto ham and celery leaves.

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