You can make this mushroom salad in a snap. Try to use cremini mushrooms if you can, because their strong, woodsy flavor makes this salad special.
Preparation time: 15 to 20 minutes
Cooking time: None
Yield: 4 to 6 servings
3 tablespoons lemon juice
1/2 cup olive oil
Fresh Italian parsley, or 1 teaspoon dried parsley
Approx 2/3 pound cremini (or regular) mushrooms
Salt and pepper to taste
40 arugula leaves
1 head radicchio
3 ounces Parmigiano-Reggiano
Finely chop the oregano and parsley.
If you’re using dried parsley, you don’t need to chop it.
Clean the mushrooms and then slice them.
In a large bowl, whisk together the lemon juice, olive oil, 2 teaspoons oregano, and 1 tablespoon parsley.
Add 4 cups mushrooms.
Season with salt and pepper. Mix well.
Wash the arugula leaves
Slice the radicchio into long strips.
Arrange arugula and radicchio on a large serving plate or on 4 to 6 salad plates.
Neatly mound the mushroom mixture on top.
Shave the Parmigiano-Reggiano into thin strips and sprinkle on the mushrooms.