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Parma Salad

  • Yield: 4 servings


  • 1/2 pound very thinly sliced prosciutto di Parma
  • 4 cups arugula, washed, patted dry and stemmed
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • Salt
  • Freshly ground black pepper
  • 8 ounces large button mushrooms, stemmed, caps sliced very thinly
  • 1 cup artichoke hearts, very thinly sliced
  • 2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced
  • 1/4 pound Parmigiano-Reggiano, finely shaved
  • 8 fresh thin bread sticks


  • Arrange the prosciutto slices decoratively around the edges of 4 salad plates.
  • In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste. Place the arugula in the center of the 4 plates.
  • In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2 teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.