Best Warm Arugula And Mushroom Salad Recipes

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

Ingredients

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

WARM MUSHROOM AND ARUGULA SALAD

WARM MUSHROOM AND ARUGULA SALAD image

Categories Salad Sauté

Yield 6 servings

Number Of Ingredients 12

Ingredients

7 T fruity olive oil (separated)
8 oz. shiitake mushrooms, stems dicarded, caps thinly sliced
8 oz. domestic white mushrooms, stems discarded, caps thinly sliced
2 cloves garlic, minced
2 anchovy fillets, minced
1/4 cup nicoise olives, finely minced
2 T. capers
2 T. fresh lemon juice
1 T. balsamic vinegar
2 bunches arugula, trimmed, rinsed, patted dry
salt and freshly ground black pepper to taste
4 oz. Gorgonzola cheese, crumbled

Steps:

Heat 3 T. of the oil in skillet over medium-high heat. Add mushrooms, saute 5 minutes, stirring frequently. Reduce heat to medium, stir in garlic, anchovies, olives, capers, lemon juice, and balsamic vinegar. Simmer 5 minutes to blend flavors. Toss arugula with remaining olive oil in large salad bowl. Season with salt and pepper. Add warm mushroom mixture and toss until thoroughly blended. Mix in Gorgonzola. Serve immediately.