Mushroom, Arugula, and Parsley Salad
Button mushrooms, whimsical in their appearance, soak up surrounding goodness balanced 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.
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.