I based this salad from an Ina Garten recipe. I really her enjoy her quick, simple recipes. My husband was a little leary of the idea of a mushroom salad for dinner. We were both pleasantly surprised by how flavorful and satisfying this salad turned out. The original recipe calls for procuitto for the cured meat. I had some leftover spanish chorizo and salami from a trio pack of Spanish meats that I had purchased from Costco, so I used those. I think that procuitto would be just as good. The meat gave a nice, salty contrast against the greens. Here is the recipe. You can double it for however many people you are serving. I always have lettuce because I buy a lot of prepackaged lettuce. At the end of the week, I will make a leftover lettuce salad, and just throw all lettuces that are left into one salad. It may not make for an award winning salad, but I feel like I am opening my wallet and tossing money directly into the garbage when I throw away unprepared food.
Warm Mushroom Arugula Salad
serves 2
2/3 Package of triple washed arugula
5 - 6 cremini mushrooms, sliced
2 tsp olive oil
4 oz cured, smoked deli style meat, such as procuitto, salami or chorizo
1/4 red onion, thinly sliced
1/4 cup grated parmesan cheese
salt and pepper
Dressing
Juice of one lemon
1 tsp white or red wine vinegar
1 tsp dijon mustard
1/4 tsp salt
1 tsp honey
1/4 c. olive oil
Place arugula in a serving bowl or a platter that has sides to keep the dressing from running off. Sprinkle arugula with red onion and parmesan. Combine all dressing ingredients and wisk until well blended. Drizzle dressing over arugula. Heat olive oil in a nonstick pan. Saute mushrooms, adding salt and pepper to taste. While mushrooms are cooking, lay meat around the edge of the salad platter. When mushrooms are cooked, lay them over the arugula. Let the mushrooms sit on the arugula for a couple of minutes before tossing the salad. The warm mushrooms will slightly wilt the arugula. Serve with crusty bread.
.JPG)
