Arugula and Portobella Mushroom Salad
- 1 head endive, separated into leaves (about 12 leaves)
- 4 cups lightly packed arugula, washed and dried
- 1 large portobella mushroom cap (3 to 4 ounces), cleaned and sliced paper-thin
- 1 tablespoon freshly squeezed lemon juice
- 6 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 ounces Parmesan, shaved with vegetable peeler
Instructions:
This is a poor man’s version of the classic Italian salad of porcini mushrooms sliced paper-thin and dressed with extra virgin olive oil, lemon juice, and black pepper.
- Put the endive leaves, arugula, and mushrooms in a bowl. Drizzle the lemon juice over the salad, add the olive oil, season with salt and pepper, and toss well. Taste, then adjust the seasonings if necessary.
- Arrange the salad on chilled plates, sprinkle with the Parmesan shavings, and serve.