Warm Mushroom Arugula Salad
This recipe makes 8 servings
Ingredients
-
4 tsp (20 mL) olive_oil
1-1/2 lbs (750 g) or approx 8 cups (2 L) mixed mushrooms, sliced (such as button, shiitake, oyster),
4 tsp (20 mL) (or 1 tsp/5 mL dried) chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper
8 cups (2 L) arugula, trimmed
2 cups (500 mL) shredded radicchio
1/2 cup (125 mL) shaved Parmesan or Asiago cheese
Dressing
1/2 cup (125 mL) balsamic_vinegar
1/4 cup (50 mL) olive_oil
2 tsp (10 mL) Dijon_mustard
1/4 tsp (1 mL) each granulated_sugar and salt
Preparation
In 2 large skillets or shallow Dutch oven, heat oil over medium-high heat; cook mushrooms, thyme, salt and pepper, stirring often, for 10 to 15 minutes or until browned. Remove from heat.
Dressing:
Whisk together vinegar, oil, mustard, sugar and salt ; stir into mushroom mixture. Let cool slightly.
In salad bowl, toss together arugula, radicchio, mushroom mixture and Parmesan cheese.
- Keywords : Salad; Skillet; Vegetarian; Mushrooms; Lettuce;
Related content
-
Brown Rice and Toasted Bean Salad
Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South...
-
Warm Black-Eyed Pea and Fennel Salad
Warm peas deliciously absorb the dressing in this salad. To keep them moist, drizzle with...
-
Greenhouse Tri-Colour Pepper Sautee
The vibrant colours in this dish brighten up any menu. Red and yellow peppers mature for three to...
-
Spinach Salad with Piquant Currant Dressing
Make your dressing ahead of time and store it in an airtight jar for easy transporting. Shake...
