Monday, January 13, 2014

Carmela Soprano's Arugula and Mushroom Salad

Okay… Carmela’s Antipasto was a bit of a job.
Not to mention being not quite diet friendly.
But there are salads, and then there are salads.
And the recipe for Arugula and Mushroom Salad from Entertaining with the Sopranos is more diet friendly.

One slight problem…
Same as with Carmela’s Watercress and Orange Salad, I couldn’t find arugula.
I substituted iceberg.
I suppose romaine would work, too.

Like I said in 2010, it's funny how something that's just daily fare to one person is exotic to another person.
Or a pain in the neck to find.

                        Arugula and Mushroom Salad

Serves 6

Tear into bite-sized pieces
2 large bunches arugula, trimmed, rinsed and dried 
Place the leaves (about 6 Cups) in a large bowl.
4 ounces white mushrooms, very thinly sliced

In a small jar combine
1/4 Cup extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
Shake until well blended.
Pour the dressing over the salad and toss well.
Serve immediately.

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.