Best Arugula Mushroom And Radish Salad Recipes

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ARUGULA AND MUSHROOM SALAD



Arugula and Mushroom Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced

Steps:

  • Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
  • Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

FENNEL, MUSHROOM AND RADISH SALAD



Fennel, Mushroom and Radish Salad image

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 garlic clove, smashed to a paste with a little salt
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
Salt
pepper
4 tablespoons olive oil
3 fennel bulbs, trimmed
4 ounces firm white mushrooms, wiped clean
6 radishes
A chunk of Parmesan, for shaving
Parsley leaves, optional
Arugula leaves, optional

Steps:

  • Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
  • Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
  • With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams

ARUGULA AND RADISH SALAD



Arugula and Radish Salad image

This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

Steps:

  • In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Nutrition Facts : Calories 54 g, Fat 4 g, Fiber 1 g, Protein 2 g

MARINATED MUSHROOM AND ARUGULA SALAD



Marinated Mushroom and Arugula Salad image

Provided by Food Network Kitchen

Time 28m

Yield 4 servings

Number Of Ingredients 13

1/4 cup, plus 2 tablespoons extra-virgin olive oil
10 ounces white or cremini mushrooms, stemmed if woody or dry
1 small red onion, sliced
2 tablespoons water
2 cloves garlic, peeled and roughly chopped
1 teaspoon whole coriander seeds
Pinch red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup sliced almonds
8 cups arugula (about 3 bunches)
2 ounces Manchego or Parmesan

Steps:

  • Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
  • Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
  • Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
  • Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

WARM ARUGULA AND MUSHROOM SALAD



Warm Arugula And Mushroom Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound shiitake mushrooms
8 tablespoons extra-virgin olive oil
1 medium-size red onion, sliced thin
1 1/2 cups canned chick peas, rinsed
4 tablespoons sherry-wine vinegar
Salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 bunches fresh arugula, rinsed, dried and stems removed
1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings

Steps:

  • Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
  • Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
  • Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams

ARUGULA, MUSHROOM, AND RADISH SALAD



Arugula, Mushroom, and Radish Salad image

Categories     Salad     Leafy Green     Mushroom     Vegetable     Side     No-Cook     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Arugula     Radish     Summer     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 6

2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms
1 cup shredded radish
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
Parmesan curls formed with a vegetable peeler

Steps:

  • In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan.

WILTED ARUGULA AND PORTOBELLO MUSHROOMS



Wilted Arugula and Portobello Mushrooms image

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.

Provided by JUMAHA

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
  • Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g

GRILLED MUSHROOM SALAD WITH ARUGULA



Grilled Mushroom Salad with Arugula image

Categories     Salad     Leafy Green     Mushroom     Onion     Side     Parmesan     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
  • Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
  • Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  • Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

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Arugula Mushroom and Radish Salad Recipes: An Overview

Arugula, mushroom, and radish salad is a refreshing and healthy side dish that can elevate any meal. The peppery, slightly bitter taste of arugula complements the earthy flavor of mushrooms and the crisp, mildly spicy flavor of radishes, making them a perfect combination for a salad. There are several recipes for arugula mushroom and radish salad, each with its own unique twist.

Arugula Mushroom and Radish Salad with Lemon Vinaigrette

This recipe combines the fresh and tangy flavor of lemon with the fragrant and umami taste of mushroom, and the zesty crunch of radish. To make this arugula mushroom and radish salad, you will need:

  • 4 cups arugula
  • 6 oz. mushrooms, sliced
  • 1 bunch radishes, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste

To make the salad, combine the arugula, mushrooms, and radishes in a serving bowl. In a separate bowl, mix the olive oil and lemon juice, then drizzle over the salad. Add salt and pepper to taste, toss well, and serve.

Arugula Mushroom and Radish Salad with Balsamic Vinaigrette

This recipe features the sweet and tangy flavor of balsamic vinegar, a perfect complement to the bitterness of arugula and the sharpness of radishes. To make this arugula mushroom and radish salad, you will need:

  • 4 cups arugula
  • 6 oz. mushrooms, sliced
  • 1 bunch radishes, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Combine the arugula, mushrooms, and radishes in a serving bowl. In a separate bowl, whisk together the olive oil and balsamic vinegar. Drizzle the dressing over the salad, add salt and pepper to taste, toss well, and serve.

Arugula Mushroom and Radish Salad with Honey Mustard Vinaigrette

This recipe features the sweet and tangy flavor of honey mustard, which is a perfect match for the nutty flavor of mushrooms and the peppery bite of arugula. To make this arugula mushroom and radish salad, you will need:

  • 4 cups arugula
  • 6 oz. mushrooms, sliced
  • 1 bunch radishes, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons honey mustard
  • Salt and pepper to taste

Combine the arugula, mushrooms, and radishes in a serving bowl. In a separate bowl, whisk together the olive oil and honey mustard. Drizzle the dressing over the salad, add salt and pepper to taste, toss well, and serve.

Arugula Mushroom and Radish Salad with Shallot Vinaigrette

This recipe features the sweet and savory flavor of shallots, which adds a depth of flavor to the arugula mushroom and radish salad. To make this salad, you will need:

  • 4 cups arugula
  • 6 oz. mushrooms, sliced
  • 1 bunch radishes, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 shallot, finely chopped
  • Salt and pepper to taste

Combine the arugula, mushrooms, and radishes in a serving bowl. In a separate bowl, mix together the olive oil, red wine vinegar, and shallot. Drizzle the dressing over the salad, add salt and pepper to taste, toss well, and serve.

Conclusion

Arugula mushroom and radish salad is a delicious and healthy side dish that can be served with any meal. The combination of peppery arugula, umami mushroom, and crisp radishes creates a unique and flavorful salad that is both refreshing and satisfying. With these four recipe variations, you can try different dressings and flavors to suit your taste preferences. Whether you prefer a lemon vinaigrette, balsamic vinaigrette, honey mustard vinaigrette, or shallot vinaigrette, arugula mushroom and radish salad is a versatile dish that is sure to delight your taste buds.

Valuable Tips for Making Arugula, Mushroom, and Radish Salad Recipes

1. Choose Fresh Ingredients
The key to making a great salad is to use fresh and high-quality ingredients. When making an arugula, mushroom, and radish salad, it's important to choose fresh arugula, mushrooms, and radishes. Check the leaves and stems of the arugula and make sure they are not wilted or yellow. The mushrooms should be firm, and the radishes should be bright red and crisp.
2. Clean the Ingredients Properly
Before making the salad, it's crucial to clean and dry the ingredients properly. Arugula and radishes are known to hold onto dirt and debris, so it's important to give them a good rinse. Cut off the root and stem ends of the radishes, then slice them thinly. To clean the mushrooms, wipe them down with a damp cloth, or rinse them quickly under running water. Make sure to pat them dry before slicing.
3. Choose Complementary Flavors and Textures
A great salad not only looks good but also tastes delicious. When choosing ingredients for your arugula, mushroom, and radish salad, consider complementary flavors and textures. For instance, the earthy flavors of mushrooms pair well with the peppery taste of arugula, while the crunchiness of radishes adds a refreshing texture to the salad. You can also add nuts, seeds, or croutons for some added crunch.
4. Prepare the Dressing Separately
When making a salad, it's often best to prepare the dressing separately. This will allow you to adjust the flavors to your liking and ensure that the salad is not overdressed. For an arugula, mushroom, and radish salad, a simple dressing made with olive oil, lemon juice, and Dijon mustard is a great option. Whisk the ingredients together until well-combined, and then drizzle over the salad.
5. Toss the Salad Lightly
When it comes to tossing the salad, less is more. You don't want to crush or bruise the delicate leaves of the arugula, mushrooms, and radishes. To avoid this, gently toss the salad with your hands or a pair of tongs. Be sure to distribute the dressing evenly, but don't overdress the salad. You can also add the dressing just before serving to prevent the leaves from wilting.
6. Serve the Salad at the Right Temperature
A salad is best served chilled, but it's important not to over-chill the ingredients. The arugula can wilt and the mushrooms can become tough if they are kept in the refrigerator for too long. Instead, chill the ingredients for just ten to fifteen minutes before making the salad. This will ensure that the salad is refreshing and crisp.
7. Add Some Protein
If you want to make your arugula, mushroom, and radish salad more filling, consider adding some protein. Grilled chicken or steak, boiled eggs, or even tofu can be great options. These protein sources will not only add more flavor to the salad but also make it more satisfying.
8. Experiment with Different Variations
While an arugula, mushroom, and radish salad is a great classic option, don't be afraid to experiment with different variations. You can swap out the arugula for baby spinach or kale, or use different types of mushrooms, such as portobello or shiitake. You can also add other vegetables or fruits to the salad, such as cherry tomatoes or sliced apples.
9. Don't Forget the Seasonings
Seasonings can make or break a salad, so don't forget to add some herbs or spices to your arugula, mushroom, and radish salad. Fresh herbs like parsley, basil or cilantro can add some extra flavor and freshness to the salad. You can also add some black pepper, garlic powder, or paprika for an added kick.
10. Store the Leftovers Properly
If you have leftovers, be sure to store them properly to keep the salad fresh. You can store the salad in an airtight container in the refrigerator for up to two days. However, it's best to keep the dressing separate and add it just before serving. This will prevent the salad from becoming soggy. In conclusion, an arugula, mushroom, and radish salad is a flavorful and nutritious option that can be easy to make. The tips mentioned above will help you make a delicious salad that is not only good for your health but also looks good on your plate. Remember to choose fresh ingredients, clean them properly, choose complementary flavors and textures, prepare the dressing separately, toss the salad lightly, serve it at the right temperature, add some protein, experiment with different variations, don't forget the seasonings, and store the leftovers properly. Happy salad making!

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