Best 8 Arugula Mushroom And Radish Salad Recipes

ARUGULA AND RADISH SALAD

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.

ARUGULA, MUSHROOM, AND RADISH SALAD

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.

MARINATED MUSHROOM AND ARUGULA SALAD

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.
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ARUGULA AND MUSHROOM SALAD

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.

ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE

Steps:

• In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
• Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
• Discard the shiitake stems and leave the caps whole.
• Stem the portobellos.
• Wipe off the cremini.
• Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
• Light a grill or preheat a broiler.
• Drain the mushrooms; reserve 1 tablespoon of the marinade.
• Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
• Thickly slice the grilled mushrooms.
• Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
• Add the arugula and walnuts, season with salt and pepper and toss to coat.
• If you want more of a kick, add some more of the crushed red pepper flakes!
• Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
• Enjoy!

FENNEL, MUSHROOM AND RADISH SALAD

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.

ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE

Steps:

• Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.

GRILLED MUSHROOM SALAD WITH ARUGULA

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.