Arugula Mushroom Salad

5 from 1 vote

This salad is where the peppery freshness of arugula meets the earthy depth of mushrooms, rounded out by the saltiness of fresh Parmesan cheese. It is simplicity and elegance, all wrapped up on one salad.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: French

Keyword: arugula mushroom salad, arugula salad, arugula salad recipe, fresh spring salad, keto salad

Servings: People

Calories: 58kcal

Author: Scott Groth

Ingredients

4 cups Arugula washed and dried
¼ cup Button mushrooms cleaned and thinly sliced
¼ cup Parmesan cheese shaved
2 Tablespoons Pine nuts Toasted
Salt and freshly ground black pepper to taste

Instructions

Take a large salad bowl and add two to three tablespoons of dressing. Add the greens and toss gently with tongs, scooping from the bottom of the bowl. The goal is to coat the salad lightly, allowing the natural flavors to stand out without overwhelming them. Add the mushrooms and toss gently.
Sprinkle the shaved Parmesan and toasted pine nuts over the salad. If the salad needs more dressing, gently drag it to the side of the bowl, add another tablespoon or two of dressing to the bottom and repeat the process from Step 1. Add a bit more salt and pepper according to taste.
This salad is best enjoyed fresh. The crispness of the arugula, the tenderness of the mushrooms, and the nutty kick of the Parmesan come together perfectly in this dish.

Notes

Shaved Parmesan: there are a couple different ways to get nice shaved Parmesan slices. Let’s take a look.

Buy pre-shaved slices: most grocery stores sell shaved Parmesan slices. They typically are broken and covered in Parmesan dust from being shipped, but still taste fine.
Carrot peeler method: if you have a block of Parmesan in your fridge, use a carrot peeler and get some really nice slices from the block. Be careful of your fingers!
Use grated Parmesan: if neither of the above options are available, simply use fresh grated Parmesan. It will be light and delicious.

Nutrition