Posted by: Food Lover | June 5, 2018

Proscuitto and Oyster Mushroom Salad

final salad

We first had this salad as Sage Kitchen and Bar in Regina. We loved it so much, it became an easy entree salad in our home. We added the pine nuts and green onions, those are entirely optional.  Sage served this with a buttermilk herb dressing, and we opted for a lemon vinaigrette with a touch of basil.

ingredientsLemon Vinaigrette
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• 4 – 5 cups of your favorite salad mix – radicchio and arugula make a good choice
• 2-3 oz prosciutto
• 1.5 cups oyster mushrooms – cut into bite-sized pieces
• 1 cup edamame
• 1 medium sweet onion, sliced into thick strips or diced into bite-size pieces

• 1 tbsp pine nuts
• 2 medium green onions



Serves 2

1. Prepare Vinaigrette according to the recipe, if circumstances allow making it at least an hour in advance or the night before it best. This allows the flavours to really meld.

2. Soak salad green in ice water for 10 minutes.

ice lettuce

3. Cut green onions into 3-inch pieces. Then vertically slice the onions making thin strips. Place in ice water.

green onions

4. Toast Pine Nuts:
Method 1: Heat pan over medium-low heat. Add pine nuts and stir frequently for 3 minutes.
Method 2: Heat toaster over to325°F. Spread the nuts on a baking sheet, stirring a couple of times, until golden-brown, 3 to 5 minutes. This makes them more evenly brown than the pan method, but they can also burn quickly so they need to be watched.

3. Lightly oil a skillet over medium-high heat. Add prosciutto to skillet, one slice at a time, and cook until crisp; remove from skillet and set aside.

4.  Add onions to skillet, saute until they start to turn translucent. Add oyster mushrooms, cook until mushrooms are lightly browned – about 8 minutes.  Add edamame, cook 1-2 minutes more.  Remove and set aside.


5.   Drain green onions and dry with paper towel. Toss greens lightly in salad dressing and plate.  Place mushroom mix on top of salad greens.  Place prosciutto on top whole, or crumble it, according to your preference. Top with green onions and pine nuts if using. Drizzle with salad dressing if desired.

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