GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
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.
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Mursed Ahmed
[email protected]I'm going to try this salad with different types of mushrooms.
Nelson Shiku
[email protected]This salad is a great way to use up leftover grilled mushrooms.
Korshed 37
[email protected]I love the smoky flavor of the grilled mushrooms.
Mustakim Rahman
[email protected]This salad is perfect for a summer picnic or barbecue.
Allot Ofstuff
[email protected]I'm not a vegetarian, but I love this salad. It's a great way to get my veggies in without feeling like I'm missing out on anything.
Shirjana Shrestha
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
Shah Geee
[email protected]I used a balsamic glaze instead of the balsamic vinegar and it was delicious! The glaze added a wonderful sweetness to the salad.
Elnatan Dawit
[email protected]This salad is a great make-ahead dish. I made it the night before and it was just as good the next day.
Luke Godwin
[email protected]I grilled the mushrooms in a grill pan instead of on an outdoor grill. They turned out just as good!
Crispin Altaha
[email protected]This salad is a great way to use up leftover grilled mushrooms. I also added some chopped walnuts for extra crunch.
Surakshya Duwadi
[email protected]I'm not a big fan of arugula, so I used baby spinach instead. The salad was still delicious!
Oluchi Onwuruzuike
[email protected]This salad is so easy to make and it's always delicious. I love the combination of the grilled mushrooms and the arugula.
James Brooks
[email protected]I've made this salad several times and it's always a hit! It's a great way to get my kids to eat their vegetables.
linathi zobho
[email protected]This salad is a great option for a light lunch or dinner. It's also perfect for picnics and potlucks.
Juan Carlos Morales
[email protected]I added some crumbled goat cheese to this salad and it was amazing! The creamy cheese paired perfectly with the smoky mushrooms.
Nurniya Binte
[email protected]This salad is a great way to use up leftover grilled mushrooms. It's also a healthy and delicious side dish.
Ch Adeel Sanghera
[email protected]I'm not usually a fan of mushrooms, but this salad changed my mind! The grilled mushrooms were so tender and flavorful.
Mir Suhindro
[email protected]This salad was easy to make and packed with flavor. I especially loved the roasted garlic dressing.
Sapana Thapa
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination of the grilled mushrooms and the arugula.
Maleesha Nethmal
[email protected]This grilled mushroom salad was a delightful summer dish! The mushrooms were smoky and flavorful, and the arugula added a peppery bite. The dressing was light and tangy, and brought all the flavors together perfectly.