Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       07/08/2010   The name of this is deceiving - but the bread that goes with it is fab! You can see my results here: http://marthaandme.wordpress.com/2010/03/04/roasted-vegetable-salad/

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Gallery Roasted Vegetable Salad with Prosciutto and Cheese Crisps Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 package (10 ounces) button mushrooms, trimmed and quartered 1/2 medium red onion, cut into 4 wedges through core 1 unpeeled garlic clove 3 tablespoons extra-virgin olive oil Salt and pepper 2 1/2 ounces thinly sliced prosciutto 1 piece lavash bread or a 10-inch flour tortilla 1 cup grated Gruyere cheese 2 tablespoons fresh lemon juice 7 cups baby arugula (5 ounces)

Gallery Roasted Vegetable Salad with Prosciutto and Cheese Crisps

Recipe Summary Servings: 4

Roasted Vegetable Salad with Prosciutto and Cheese Crisps

Roasted Vegetable Salad with Prosciutto and Cheese Crisps

Roasted Vegetable Salad with Prosciutto and Cheese Crisps

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 package (10 ounces) button mushrooms, trimmed and quartered 1/2 medium red onion, cut into 4 wedges through core 1 unpeeled garlic clove 3 tablespoons extra-virgin olive oil Salt and pepper 2 1/2 ounces thinly sliced prosciutto 1 piece lavash bread or a 10-inch flour tortilla 1 cup grated Gruyere cheese 2 tablespoons fresh lemon juice 7 cups baby arugula (5 ounces)

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss together mushrooms, onion, garlic, and 1 tablespoon oil; season with salt and pepper. Roast until mushrooms begin to brown, about 20 minutes, tossing halfway through. Place prosciutto on another rimmed baking sheet lined with parchment. Bake until prosciutto begins to darken, 8 to 10 minutes. Let vegetables and prosciutto cool on sheets. Break prosciutto into pieces, set aside, and reserve sheet.

Cut 1 piece or a 10-inch flour tortilla into 8 wedges; place on baking sheet. Top lavash with cheese. Bake until cheese melts and lavash edges are golden brown, 1 to 2 minutes.

Peel roasted garlic and place in a large bowl; mash with a fork. Add 2 tablespoons each oil and fresh lemon juice; season with salt and pepper and whisk to combine. Add roasted vegetables, arugula, and prosciutto crisps. Gently toss to combine. Serve salad with cheese crisps.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       07/08/2010   The name of this is deceiving - but the bread that goes with it is fab! You can see my results here: http://marthaandme.wordpress.com/2010/03/04/roasted-vegetable-salad/

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       07/08/2010   The name of this is deceiving - but the bread that goes with it is fab! You can see my results here: http://marthaandme.wordpress.com/2010/03/04/roasted-vegetable-salad/  

 Martha Stewart Member

Rating: Unrated 07/08/2010

The name of this is deceiving - but the bread that goes with it is fab! You can see my results here: http://marthaandme.wordpress.com/2010/03/04/roasted-vegetable-salad/

Rating: Unrated

All Reviews for Roasted Vegetable Salad with Prosciutto and Cheese Crisps

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Vegetable Salad with Prosciutto and Cheese Crisps

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest