The original recipe was called a bean salad — where are the beans?

This dish is greens-based, not a bean salad. Add a cup of cannellini if you'd like a bean version.

Why toss the mushrooms in vinegar first?

It seasons them and keeps the raw slices from browning.

Is 2 tablespoons of garlic right?

That's bold — halve it for a gentler dressing.

Prep components ahead, but dress and toss only at serving time.

What can replace pine nuts?

Toasted slivered almonds or walnuts.

Arugula, Prosciutto and Parmigiano Salad

Name: Arugula, Prosciutto and Parmigiano Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 6
Ingredients: 2 bunches arugula (fresh, trimmed, washed and dried); 10 mushrooms (large, wiped and thinly sliced); 10 slices prosciutto (cut into pieces); 1/4 cup parmigiano reggiano (shavings); 1/2 cup balsamic vinegar (divided); 3/4 cup olive oil; 2 tbsp fresh parsley (finely chopped); 2 tbsp garlic (pureed); salt and pepper (freshly ground); 1/2 cup pine nuts

Peppery arugula with balsamic-tossed mushrooms, prosciutto, toasted pine nuts and parmigiano shavings in a garlicky balsamic dressing.

Yield Serves 6

Total Time 25 minutes

Main Ingredients Balsamic Vinegar

Category Vegetables & Salads

Prep: 20 minutes · Cook: 5 minutes

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Arugula, Prosciutto and Parmigiano Salad — prepared dish

What Is Arugula, Prosciutto and Parmigiano Salad?

A composed arugula salad where balsamic-tossed raw mushrooms, prosciutto pieces and toasted pine nuts meet a garlicky balsamic-olive oil dressing under shavings of parmigiano reggiano.

Why Make Arugula, Prosciutto and Parmigiano Salad?

Peppery greens against salty prosciutto — a classic tension
Balsamic-tossed raw mushrooms are the sleeper hit
Toasted pine nuts add buttery crunch
Composed-salad looks, tossed-salad effort
Big enough flavours to open a dinner party

Unico Products Used in This Recipe

Arugula, Prosciutto and Parmigiano Salad — Shopping List (6 servings)

Ingredients

2 bunches arugula (fresh, trimmed, washed and dried)
10 mushrooms (large, wiped and thinly sliced)
10 slices prosciutto (cut into pieces)
1/4 cup parmigiano reggiano (shavings)
1/2 cup balsamic vinegar (divided)
3/4 cup olive oil
2 tbsp fresh parsley (finely chopped)
2 tbsp garlic (pureed)
salt and pepper (freshly ground)
1/2 cup pine nuts

Adjust servings 6

Instructions

Toast the pine nuts in a 400F oven until lightly browned; place in a large salad bowl.
Trim, wash and dry the arugula and add to the bowl.
Wipe the mushrooms clean, slice thinly, toss immediately with some of the balsamic vinegar and add to the bowl.
Cut the prosciutto into pieces and add.
Make the dressing with the remaining balsamic, the olive oil, parsley, pureed garlic, pepper and a little salt.
Pour the dressing over, toss lightly, and top with the parmigiano shavings.

Cooking Tips

Toss the sliced mushrooms in balsamic immediately so they don't darken
Watch the pine nuts in the oven — golden turns burnt fast
Dry the arugula thoroughly or the dressing slides off
Shave the parmigiano with a peeler for proper curls
Go lighter on the garlic if 2 tablespoons alarms you

Frequently Asked Questions About Arugula, Prosciutto and Parmigiano Salad

1. The original recipe was called a bean salad — where are the beans?

This dish is greens-based, not a bean salad. Add a cup of cannellini if you'd like a bean version.
2. Why toss the mushrooms in vinegar first?

It seasons them and keeps the raw slices from browning.
3. Is 2 tablespoons of garlic right?

That's bold — halve it for a gentler dressing.
4. Can I make it ahead?

Prep components ahead, but dress and toss only at serving time.
5. What can replace pine nuts?

Toasted slivered almonds or walnuts.