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Mushroom bruschetta salad

Recipe by:Joanne Weir
Cooking teacher, author and chef

Ingredients

  • 5 tbsp. extra virgin olive oil, plus more for drizzling
    1 tbsp. freshly squeezed lemon juice
    1 tsp. grated lemon zest
    1 small shallot, minced
    Kosher salt and freshly ground black pepper
    1 1/2 lb. fresh mushrooms, stem ends trimmed and cut in half
    2 garlic cloves, peeled but left whole
    6 slices coarse-textured bread, such as Tuscan, toasted
    8 cups arugula
    1 (6-oz.) chunk Grana Padano cheese

Directions

In a bowl, whisk together 4 tbsp. of the oil, lemon juice and zest, and shallot to make a vinaigrette. Season with salt and pepper. Set aside.

Heat a large frying pan over high heat. Add the remaining 1 tbsp. oil to the pan, then add mushrooms and cook, stirring occasionally, until golden brown and softened, 8 to 10 minutes. Season with salt and pepper. Remove pan from heat.

Using whole garlic cloves, rub each bread slice on 1 side, coating it lightly. Place 1 slice of toast on each individual plate, drizzle slices with oil and sprinkle with salt.

Put arugula in a bowl, drizzle with vinaigrette and toss to coat evenly. Divide mushrooms evenly among the plates, placing them on top of the bread. Top with arugula, dividing it evenly. Using a cheese shaver or a vegetable peeler, shave cheese over the tops of the salads.

Serves 6

Adapted and reprinted with permission from "Kitchen Gypsy," by Joanne Weir, copyright 2015, published by Oxmoor House. Photo by Thomas J. Story. 

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