Alpine Mushroom and Arugula Salad
This delightful Alpine Mushroom and Arugula Salad is a fresh twist inspired by the crisp flavors of the Alps, where earthy mushrooms meet peppery arugula, enhanced by a subtle citrus dressing.
Ingredients
Salad Base
- 2 cups organic arugula fresh and peppery
- 2 cups mixed wild mushrooms such as chanterelles and oyster, cleaned and sliced
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
Dressing
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons honey
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Garnish
- ½ cup Parmesan cheese shaved
- 2 tablespoons toasted pine nuts
Instructions
- In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced mushrooms to the skillet, stirring occasionally, until they become golden brown and tender, about 5-7 minutes. Set aside to cool slightly.
- In a small bowl, whisk together lemon juice, honey, 2 tablespoons olive oil, salt, and pepper until emulsified.
- In a large salad bowl, combine arugula and the sautéed mushrooms. Drizzle the dressing over the salad and gently toss to coat everything evenly.
- Top the salad with shaved Parmesan cheese and toasted pine nuts before serving.
Notes
For a vegan version, omit the Parmesan cheese and use a vegan-friendly sweetener in place of honey.
Nutrition
Calories: 256kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 523mgPotassium: 455mgFiber: 3gSugar: 12gVitamin A: 348IUVitamin C: 6mgCalcium: 133mgIron: 1mg
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