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Oftentimes the simplest ingredients make the best dishes. This salad couldn’t be easier to put together, but the combination of the peppery arugula, the earthy mushrooms and the nutty, sharp parmesan really highlight these classic Italian flavors. I like to serve mine with a simple dressing of extra virgin olive oil, fresh squeezed lemon juice, salt and pepper. It’s also commonly served in Italy with balsamic vinegar in place of the lemon juice. With so few ingredients, it’s important to make sure that each component is as fresh and authentic as you can find (or afford). If all else fails, don’t skimp on the parmesan – the good stuff is really worlds apart from what you might find in a shaker can.

Arugula, Mushroom & Parmesan Salad

Serves 4

For the salad:

4 cups arugula

8 oz wedge of Parmesan Cheese, shaved

2 cups sliced button mushrooms

For the dressing:

¼ cup extra virgin olive oil

2 Tbsp. freshly squeezed lemon juice

Salt & Pepper to taste

Optional* Substitute 2 Tbsp. good balsamic vinegar in place of the lemon juice

  1. Rinse and dry the arugula and place in a shallow bowl or plate
  2. Using a potato peeler, peel or “shave” ribbons of Parmesan from the wedge (these don’t have to be perfect – the more rustic, the better)
  3. Top the salad with parmesan shavings and sliced mushrooms
  4. Make the dressing – whisk together the oil, lemon juice (or balsamic vinegar), salt and pepper; drizzle sparingly over the salad
  5. Enjoy!

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Arugula, Mushroom & Parmesan Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • For the salad:
  • 4 cups arugula
  • 8 oz wedge of Parmesan Cheese, shaved
  • 2 cups sliced button mushrooms
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. freshly squeezed lemon juice
  • Salt & Pepper to taste
  • Optional* Substitute 2 Tbsp. good balsamic vinegar in place of the lemon juice
Instructions
  1. Rinse and dry the arugula and place in a shallow bowl or plate
  2. Using a potato peeler, peel or “shave” ribbons of Parmesan from the wedge (these don’t have to be perfect – the more rustic, the better)
  3. Top the salad with parmesan shavings and sliced mushrooms
  4. Make the dressing – whisk together the oil, lemon juice (or balsamic vinegar), salt and pepper; drizzle sparingly over the salad
  5. Enjoy!

 

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