Mushroom, spinach and parma ham salad

Mushroom, spinach and parma ham salad

Insalata di funghi, spinaci e prosciutto

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g caesar’s mushrooms
250g baby spinach leaves
55g parma ham, sliced 2mm thick, then cut into strips

Vinaigrette

Quantity Ingredient
4 tablespoons extra virgin olive oil
1 tablespoon sweet mustard
2 tablespoons balsamic vinegar
salt
pepper

Method

  1. Clean the mushrooms thoroughly, then cut them into 5mm slices. Wash the spinach well and pat dry.
  2. Make a vinaigrette by mixing together the olive oil, mustard, vinegar and some salt and pepper.
  3. Toss the spinach in the vinaigrette first, then divide between four plates. Garnish with the mushroom slices and strips of Parma ham. Serve accompanied by some good toasted bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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