MARINATED MUSHROOM SALAD
1 lemon (up to 2 lemons)
4 tablespoon(s) olive oil
2 clove(s) garlic, each cut in half
2 pound(s) white mushrooms, trimmed and cut into quarters
1/2 cup(s) loosely packed fresh parsley leaves, chopped
3 tablespoon(s) snipped chives, plus additional for garnish
1 bag(s) (5-ounce) baby arugula
1 bag(s) (5-ounce) mixed baby greens
Thinly shaved Pecorino Romano cheese for garnish
1.From lemon(s), grate 1/2 teaspoon peel and squeeze 1/2 cup juice. In 4-quart saucepan, heat lemon peel and juice, 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to boiling on high. Reduce heat to medium and simmer 30 seconds.
2.Stir in mushrooms, parsley, and chives. Transfer to large self-sealing plastic bag. Seal bag, pressing out excess air. Place bag in bowl and refrigerate 6 hours or overnight.
3.Place sieve over large bowl; drain mushrooms over bowl (do not discard drained marinade). Discard garlic cloves; set mushrooms aside. Add remaining 1 tablespoon oil to marinade in bowl; whisk until blended. Add arugula and mixed greens; toss to combine.
4.Serve mushrooms on greens. Garnish with additional snipped chives and Romano shavings.
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