Name: Mushroom Gruyère, and Prosciutto
Yield: Makes 1 cups, enough for 4 salads
Ingredients: 1 large handful arugula (2 cups loosely packed); Salt and freshly ground pepper; 1 teaspoon grated lemon zest (optional); ¼ cup heavy cream; ¼ cup fresh lemon juice; 1 cup mild olive oil; 8 strips Gruyère or Emmenthaler cheese, same size as the prosciutto; 8 strips prosciutto, about 2 by ½ inch and ⅛ inch thick; 6 thin slices fennel (optional); 2 perfect white mushrooms, sliced ⅛ inch thick; ¼ cup Lemon Cream or Balsamic Vinaigrette; ½ Belgian endive, leaves separated (optional; if using, use less arugula); ¼ cup fruity olive oil; ¼ cup balsamic vinegar; ½ cup mild olive oil

Preparation info

Makes 1 cups , enough for
4
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This salad can be dressed two ways. It takes very nicely to a rich lemon cream, especially if you add some tart Belgian endive to contrast with the nutty bite of the arugula. And it is exciting (I know that’s an extreme word for a salad, but I mean exciting to the palate) with a balsamic vinaigrette.

Ingredients

For Each Serving

1 large handful arugula (2 cups loosely packed)
½ Belgian endive<

Method

Toss the greens with half the vinaigrette and place on a salad plate. Toss the mushrooms and fennel with enough vinaigrette to coat and arrange on the greens. Lay the strips of prosciutto and cheese on top and drizzle lightly with the remaining vinaigrette.

To make Lemon Cream Vinaigrette, whisk the oil, lemon juice, cream, and lemon zest together, then season to taste with salt and pep