Info
- Course: Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 56 Times
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Warm Mushroom and Arugula Salad
Cookbook
As salad making has always been my greatest food passion, I don’t stop with the onset of colder weather. I simply heat everything up. This is a wonderfully woodsy, warm salad for chilly autumn evenings.
Yield : Makes 6 servings
Ingredients
- 7 tablespoons fruity olive oil
- 8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
- 8 ounces domestic white mushrooms, stems discarded, caps thinly sliced
- 2 cloves garlic, minced
- 2 anchovy fillets, minced
- ¼ cup pitted Niçoise olives, finely minced
- 2 tablespoons capers
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 bunches arugula, trimmed, rinsed, and patted dry
- Salt and freshly ground black pepper
- 4 ounces crumbled Gorgonzola cheese
Directions
1. Heat 3 tablespoons of the oil in a skillet over medium-high heat. Add the mushrooms and sauté, stirring frequently, 5 minutes. Reduce the heat to medium and stir in the garlic, anchovies, olives, capers, lemon juice, and balsamic vinegar. Simmer 5 minutes or so to blend the flavors.
2. Meanwhile, toss the arugula with the remaining olive oil in a large salad bowl. Season to taste with salt and pepper. Add the warm mushroom mixture to the arugula and toss until thoroughly blended. Mix in the Gorgonzola and divide the salad among 6 plates. Serve at once.
© 1990 Sarah Leah Chase
Nutritional Information
Nutrients per serving
Nutritional information includes 1/8 teaspoon of added salt per serving.
246 kcal
13 % daily value
9 % daily value
2 % daily value
351 mg
24 mg
7 g
2 g
2 g
6 g
15 mg
765 mg
6 g
23 g
5 % daily value
