Button mushrooms, whimsical in their appearance, soak up any goodness that surrounds them adding a perfect balance in a bed of peppery arugula and Italian parsley. Dressed up in a vinaigrette of rich olive oil with a tang of fresh lemon juice then tossed with thin slices of nutty Parmesan, this salad is light and fresh, delivering bold, bright flavors!
I never take a trip to Birmingham that I don’t return with delicious ideas from Emily. This simple salad is one she whipped up and is utterly delightful.
It starts with plump button mushrooms – or as Emily describes them – one of the most under-appreciated vegetables.
Sliced thinly, mushrooms drink up the olive oil and lemon juice, playing beautifully off the green leafy goodness of arugula with Italian parsley scattered into the mix. This salad is perfect for entertaining – everything can be prepped in advance, then when you’re ready to serve, toss together with the vinaigrette.
Shaved Parmesan delivers a slightly salty and nutty element bringing together this delightful combination.
This salad with its simple list of ingredients, is sure to become one of your favorites too!
Mushroom, Arugula, and Parsley Salad
2 cups arugula, rinsed and dried, packed when measuring
¾ cup rough chopped Italian parsley
1 pound button mushrooms, cleaned and cut into thin slices
¼ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice, about 2 lemons
1 teaspoon kosher or to taste
¼ teaspoon freshly cracked black pepper, or to taste
½ teaspoon sugar
¾ cup shaved Parmesan, divided
Toss the arugula, chopped parsley, and the sliced mushrooms together in a large mixing bowl.
In a small bowl whisk the olive oil together with the lemon juice, kosher salt, black pepper, and sugar.
Pour the vinaigrette over the salad, tossing to coat the mushrooms, arugula, and parsley.
Mix in ½ cup of the shaved Parmesan.
Divide the salad onto small plates and sprinkle each serving with the remaining Parmesan cheese.
Makes 4 servings.
Mushroom, Arugula, and Parsley Salad
Ingredients
- 2 cups arugula, rinsed and dried, packed when measuring
- ¾ cup rough chopped Italian parsley
- 1 pound button mushrooms, cleaned and cut into thin slices
- ¼ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice, about 2 lemons
- 1 teaspoon kosher or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
- ½ teaspoon sugar
- ¾ cup shaved Parmesan, divided
Instructions
- Toss the arugula and the chopped parsley into a large mixing bowl.
- Add the sliced mushrooms and mix together with the arugula and parsley.
- In a small bowl whisk the olive oil together with the lemon juice, kosher salt, black pepper and sugar.
- Pour the vinaigrette over the salad, tossing to coat the mushrooms, arugula and parsley.
- Mix in ½ cup of the shaved Parmesan.
- Divide the salad onto small plates and sprinkle each serving with the remaining Parmesan cheese.
