“The advantage of a bad memory is that one enjoys several times the same good things for the first time.”
Elegant, Delicious & So Simple!
You know when you’re lying in bed at 3 in the morning and you have this really great idea and convince yourself that you don’t have to write it down because OF COURSE you’ll remember it? Well, I am here to gently remind you IT’S A LIE – WRITE I T DOWN!
Case in point… I had this week’s post all sorted out in my head last night. Do you think I can remember a single word? Oh yes, and I was congratulating myself right left and centre over how brilliant it was. Overconfidence and self-congratulation always come back to take a big chomp out of your rear end.
So I decided instead to focus on the very core of what this gorgeous and amazingly elegant little salad is; it is simple.
So simple and so delicious that you will also be tempted to write great lengthy epistles about its wonders. And the dressing! Well, if simple had a picture in the dictionary… you know where I’m headed with this.
The key to the beauty of this dish lies in the quality of its components. Fresh, assorted mushrooms, cooked just to the point of releasing all their gorgeous flavour, real Parmigiano-Reggiano cheese freshly grated by your own two hands, and a simple lemon vinaigrette made from fresh quality ingredients.
As you may have noticed I use lemon a LOT and much of the time, based on the sheer volume I go through, I use jarred. This is not one of those times.
In retrospect, I realize that this salad doesn’t even need me to tout its brilliance in a lengthy essay. I could have saved myself all the face/palm-ing that went on around here and just barked out a quick “Make it – It’s Delicious.”
Menu suggestion: Chicken Breasts stuffed with Ricotta & Spinach
Wine Pairing: “That’s got to be paired with a buttery Chardonnay. Californian or even Aussie. Seems too easy, but it’s that way sometimes.” And on a side note from yours truly, I think Chardonnay is ALWAYS a good idea!
Enjoy & Namaste!
- 4 cups assorted mushroom (or approximately 1 large handful uncooked, per guest if you're altering the amounts)
- 8 cups (or so) baby arugula, or other soft young green
- ½ cup shaved Parmigiano
- ⅓ cup extra virgin olive oil
- zest and juice from ½ large lemon (more or less to taste)
- ¼ cup toasted pinenuts (OPTIONAL)
- Sautè mushrooms in a hot pan until beginning to golden, do not salt until they have begun to colour as salt causes the release of liquids which hinders the browning process
- Combine olive oil and lemon juice in a small jar with S&P, shaking or whisking to combine.
- Toss a bit of dressing at a time with the arugula, adding more as nec
- top with Parmigiano, cooked mushrooms, and pinenuts if using.
- Drizzle with a little more dressing if desired