Serves 4 to 6
Porcini are my absolute favorite mushrooms, and I have very fond memories of foraging for them in the hills of Emilia-Romagna with Dante Laurenti, who was a captain at my restaurant Felidia when we first opened, in 1981. This delicious salad is very time-sensitive, since all the ingredients are tender, so toss at the last minute. If you have no porcini, very thinly sliced shiitake or cremini mushrooms may be substituted. 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.
- One 2-ounce piece Grana Padano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 ounces baby arugula
- 2 ounces fresh porcini mushrooms, wiped clean, trimmed, and finely sliced (about 2 cups)
- Truffle oil, to taste
Make 1-inch shards of cheese by shaving it with a vegetable peeler. You should have about 1¼ cups. Set the shards aside.
In a large bowl, whisk the olive oil and lemon juice with the salt and pepper to taste until blended. Add the arugula and mushrooms. Toss until the salad is coated with dressing, then fold in the shaved Grana Padano, and divide salad among serving plates. Drizzle with truffle oil to taste.