Is it just me or are many of the salads we see on restaurant menus today filled with a plethora of ingredients and doused with dressing? Not to say that I don’t enjoy a good cobb salad, sans blue cheese (I’m a ranch kinda girl), every once in a while but I also enjoy simple salads that get their wonderful flavor from a few select ingredients. This simple salad is one of those. Peppery arugula is tossed with earthy mushrooms, salty Parmesan and drizzled with a little extra virgin olive oil. Quick. Easy. Delicious.
One of my favorite kitchen items is my wooden salad bowl. And I will tell you why. Not only does it make for a pretty presentation for salads, but my mom taught me a little trick when I was growing up. Take a garlic clove, cut it in half and then rub it over the entire wooden bowl. It gives a hint of garlic and adds a wonderful aroma to the salad. If you don’t have a wooden salad bowl don’t worry the salad still taste wonderful. But if you are in the market for a new salad bowl, I’d recommend a wooden one.
Arugula, Parmesan and Mushroom SaladPrint Recipe
- 1 garlic clove, halved ( if using a wooden bowl)
- 3-4 cups lightly packed baby arugula leaves
- 2 cups thinly sliced crimini mushrooms
- wedge of Parmesan cheese
- 1-2 tablespoons extra virgin olive oil
If using a wooden bowl, rub the garlic clove around the entire bowl.
Add in arugula and thinly sliced mushrooms. Using a vegetable peeler, shave pieces of Parmesan on to the salad. Use as little or as much as you would like. Drizzle with desired amount of extra virgin olive oil. Toss to coat.
Arugula is peppery and Parmesan is salty so I don't often add any salt and pepper to this salad but if you like a little more kick, a few grinds of fresh cracked pepper would be a nice addition. Enjoy!