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Arugula & Mushroom Salad Recipe

Total Time3 minutes
Servings: 4

Ingredients

  • 3-4 Big handfuls of baby arugula
  • 2 Porcini mushrooms thinly sliced
  • Juice from one large lemon should be about 2 tbsps
  • 6 Tbsps of extra virgin olive oil
  • Salt & Pepper
  • Optional: parmesan cheese

Instructions

  • Cut up the mushrooms: Clean the mushroom by scrubbing it with a paper towel, don’t wash it, as mushrooms can soak up water like a sponge and become soggy. Break off the stem, and slice the porcinis as thin as you can.
  • Place the arugula & mushrooms into a large mixing bowl
  • Add the lemon juice and olive oil: Add both ingredients along with a little salt and pepper. Thoroughly toss the salad until the lemon juice and olive oil are mixed and covering every piece of the arugula and mushrooms
  • Serve in individual bowls and top with parmesan cheese if you have decided to use it.