This salad would make a perfect side dish for nearly any main course. I paired it with grilled skirt steak, but it would be delicious with grilled chicken, pork or even quiche.
The mushrooms are the main focus of this salad but don’t feel obligated to use only those listed below, just make sure to use a variety. I couldn’t find shiitakes the day I made this, so I chose some delicious looking oyster mushrooms instead.
- ½ cup Champagne vinegar
- 1 ½ tsp salt
- 1 tsp black pepper
- ½ cup finely chopped shallots (4 small)
- 1 cup extra-virgin olive oil
- ½ lb whole fresh portabella mushrooms, stems discarded
- ½ lb fresh shiitake mushrooms, stems discarded
- ½ lb fresh cremini mushrooms, trimmed
- ½ lb chanterelle mushrooms, trimmed
- ½ lb baby arugula, or regular arugula torn into bite-sized pieces
- 2/3 cups Parmigiano-Reggiano shavings
- Whisk together vinegar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined.
- Reserve half of the vinaigrette in another large bowl and add the mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes. Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese and salt and pepper to taste and toss again.
- Prepare Ahead: Mushrooms (marinated) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered at room temperature. Pour off any juices before adding to vinaigrette. Vinaigrette can be made 1 day ahead, stored covered and chilled.