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Grilled Mushroom Salad with Arugula and Comte Cheese
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Provided By:
Elizabeth Karmel

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    • Elizabeth Karmel tops an arugula (or "rocket" if you're British) salad with grilled mushrooms, walnuts and cheese.

    Ingredients

    Serves:

    Directions

    Brush mushrooms with olive oil and season with salt. Place mushrooms directly on the cooking grate and grill for about 4-5 minutes on each side, or until tender and well marked.

    Divide the arugula on four plates, top immediately with the hot mushrooms. Garnish with nuts and cheese and a drizzle of the best olive oil you can find, preferably from Les Baux de Provence.

    Sprinkle with Fleur de Sel or other coarse sea salt and a grind of white pepper just before serving.

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    2 Comments

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    Ruth Benenate

    Ill be making it tonight!

    August 09 2011 at 9:43 PM Report abuse rate up rate down Reply
    paulb4178

    Excellent dish with recipe as written: rich and satisfying. I'd suggest grating the cheese over the mushrooms using a medium-hole grater so the cheese will melt better. A drizzle of top-quality balsamic vinegar puts this right over the top.

    August 21 2010 at 8:54 PM Report abuse rate up rate down Reply

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