BRAESOLA AND LIGHTLY PICKLED MUSHROOM AND CAULIFLOWER SALAD WITH CRISPY PARMIGIANO

Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano image

Provided by Anne Burrell

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

6 cremini mushrooms, stems removed and thinly sliced
1/2 small red onion, thinly sliced
1/4 head cauliflower, thinly sliced on a mandolin
3 fresh thyme springs, leaves picked
Pinch crushed red pepper
1/4 cup red wine vinegar
Kosher salt
1 cup coarsely grated Parmigiano
1/2 pound braesola, thinly sliced
2 1/2 cups baby arugula
Big fat finishing oil

Steps:

Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.
Preheat the oven to 375 degrees F.
On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano. Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes. Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.
Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.