Arugula Mushroom Salad

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein.

Wash arugula from the garden and place in a salad bowl.

Take 3 stalks of celery, chop them including the leaves, and add to the salad bowl with arugula.

Clean shiitake mushrooms by rubbing them with a damp paper towel and remove the stems.

Slice mushrooms in halves or quarters depending on size.

Heat a saute pan over medium-high heat and drizzle in 2 tablespoons of olive oil.

Once the oil is hot, add the mushrooms and sauté until they soften and start to turn brown.

Sprinkle a little salt on the mushrooms while cooking and turn them until both sides are lightly browned, then remove from heat.

Zest half a lemon and set aside.

In a small bowl, combine about a quarter cup of extra virgin olive oil, 4 tablespoons of balsamic vinegar, black pepper, and a little salt to taste.

Taste the dressing to ensure seasoning is okay before adding it to the salad.

Toss the arugula and celery with the dressing until well combined.

Decide whether to mix the sautéed mushrooms into the salad or to place them on top when serving.

Place a slice or two of prosciutto on each salad plate.

Shave 3-4 long shavings of pecorino cheese on top of the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens