Mixed Mushroom Salad Insalata Di Funghi Misti Recipes

MIXED SALAD (INSALATA MISTA)

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

Steps:

• Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
• Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

Steps:

• Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
• Toss majority of the dressing with mushrooms in a large bowl, set aside.
• Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.