Arugula Salad with Oyster Mushrooms and Prosciutto

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is less expensive.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition, while sunflower seeds are often cheaper.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar has health benefits, while red wine vinegar is more economical.

Add olive oil to the pan and heat it up.

Add oyster mushrooms to the hot pan.

Season the mushrooms with salt and black pepper and mix.

Fry the mushrooms on medium heat, mixing occasionally, until they start to turn golden brown.

Transfer the sautéed mushrooms to a plate to cool down.

In a bowl, add arugula, chopped celery, and lemon zest.

Add balsamic vinegar, olive oil, and the cooled mushrooms to the bowl.

Mix everything well and it's ready to serve.

Garnish the salad with prosciutto, celery leaves, and shaved parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens