serves: 6 servings
This salad can easily become an appetizer, a lunch or a cheese course at the end of a meal. I use Parmigiano Reggiano but other cheeses such as Montasio or Pecorino Romano can be substituted.
2 ounces Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice, freshly squeezed
freshly ground pepper
¼ pound baby arugula, cleaned and spun dry
2 ounces fresh porcini mushrooms, wiped clean, trimmed and finely sliced
Make shards of Parmigiano-Reggiano cheese by scraping it with a vegetable peeler. You should have 1 1/4 cups. Set the shards aside.
In a large bowl, whisk the olive oil and lemon juice with a large pinch of salt until blended. Add the arugula and mushrooms and sprinkle with salt and pepper. Toss until the salad is coated with dressing. Fold the shaved Parmigiano-Reggiano into the salad and divide among serving plates. Drizzle the salads with truffle oil to taste.
Note: Shiitake or cremini mushrooms may be substituted for the porcini. Whichever type of mushroom you choose, make sure they are firm and as free of blemishes as possible. Before slicing, trim any tough parts from the stems- cut the shiitake stems off completely-and wipe the caps clean with a damp paper towel.