Arugula Salad with Shaved Parmesan and Crispy Oyster Recipe
mushrooms This simple salad is so perfect along side more complex foods. This salad offers a stunning presentation and delicious taste.
Ingredients
- Dressing
- ½-⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ¼ cup white balsamic vinegar
- 1 small clove garlic, minced as fine a
- possible (on a small grate or a
- Microplane or garlic press)
- 1 Tbs. honey
- Kosher salt and lots of freshly ground
- pepper
- Salad
- 1 box baby arugula
- Optional:
- A little chopped kale
- A little boston lettuce, torn into small
- pieces
- Shave pecorino or shaved parmesan
- cheese for sprinkling on the arugula
- For the Mushrooms
- About ½ lb oyster mushrooms
- About 2 Tbs. or so of olive oil
- 1 clove garlic
- Small handful of flat leaf parsley leaves
- Kosher salt and freshly ground pepper
- ½ cup breadcrumbs or panko
- ¼ cup grated parmesano reggiano
- cheese
Instructions
- 1
Dressing: Make the dressing in a jar or bowl, set aside.
- 2
Salad: Mix leaves into a bowl
- 3
Mushrooms: Preheat oven to 425˚F. Arrange one rack on the top shelf of the oven and the other in the middle.
- 4
On a foil lined cookie sheet, toss the mushrooms with a little olive oil. Spread into one layer. Sprinkle with salt and pepper.
- 5
In a food processor (or by hand), mince the garlic and parsley, add the cheese and breadcrumbs, mince all together (this can be done hours or a day ahead, refrigerate if doing it the day before). Sprinkle the cheese mixture over the mushrooms, pressing it into the mushrooms.
- 6
Place the mushrooms in the centre of the oven and cook for 10-15 minutes, the mushrooms should be golden brown and shrunken.
- 7
Assembly: Either make individual plates or on a platter. Toss the greens with the dressing, top the leaves with the warm mushrooms and shaved pecorino or parmesan. Sprinkle any leftover crumbs from the cookie sheet over the salad, serve immediately. Serves 6-8
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Arugula Salad with Shaved Parmesan and Crispy Oyster?
This Arugula Salad with Shaved Parmesan and Crispy Oyster recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 27 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this arugula salad with shaved parmesan and crispy oyster in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.