Warm Arugula and Mushroom Salad
Instructions:
Peppery arugula leaves are coated with a warm mushroom dressing infused with rosemary, then topped with Parmesan cheese shavings. 1â„4 cup chicken broth 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons dry vermouth 1â„2 teaspoon sugar 1â„2 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 3 small bunches arugula (4 ounces each), tough stems trimmed, or 3 bags (5 ounces each) arugula 1 wedge Parmesan cheese (4 ounces) 3 garlic cloves, crushed with side of chef’s knife 8 ounces shiitake mushrooms, stems removed and caps cut into quarters 8 ounces white mushrooms, trimmed and sliced 1 teaspoon chopped fresh rosemary or 1â„4 teaspoon dried rosemary, crumbled
Makes 4 first-course servings. Prep: 25 minutes Cook: 12 to 14 minutes.
- In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper. Arrange arugula on large serving platter.
- With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
- In nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and cook, stirring, just until golden. Increase heat to medium-high. Add shiitake and white mushrooms and rosemary; cook, stirring frequently, until mushrooms are browned and liquid has evaporated, 8 to 10 minutes; discard garlic, if you like.
- Add broth mixture to skillet; cook, stirring, 30 seconds. Immediately spoon mushrooms and pan juices over arugula; top with Parmesan shavings.