Arugula, Mushroom, Basil Salad
I love basil.
I love anything I can make with basil.
I was watching the Chew on TV and Michael Symon made this with chicken.
I turned off the show and made it immediately with just a couple of changes.
4 big handfuls of arugula
40 basil leaves. Yes, I said forty leaves.
2 diced scallions, just the green part.
One baguette cut into one inch cubes
3/4 cup olive oil divided
Two cloves minced garlic
1/4 cup Parmesan cheese
10 ounces sliced baby bella mushrooms
10 ounce package white sliced mushrooms
1 Tablespoon thyme leaves
salt and pepper
4 tablespoons red wine vinegar
1 1/2 tablespoon honey
One tablespoon Dijon mustard
Toss the bread with the 1/4 cup oil, garlic, cheese and a sprinkle of salt and black pepper
Pan fry the bread till it is toasted and crunchy
Place in a salad bowl
Add the arugula, basil and scallion greens to the bowl
Put 2 tablespoons oil in a large skillet that you used to toast the bread.
Add one package of mushrooms in a single layer
Sprinkle with 1/2 of the thyme
Don’t touch them for 5 minutes or until the bottoms are crisp.
Turn over and brown the other side
Sprinkle with salt and pepper
Pour them over the salad
Do the same with the next box of mushrooms
Pour over the salad
Put the remaining oil in the skillet
Add one tablespoon of Dijon mustard, the red wine vinegar and honey.
Mix well and taste
I added a little more vinegar and honey but taste and adjust to your liking.
Pour the warm dressing over the salad
Add some extra cheese curls on top
This is so delicious.
The original recipe had grilled Dijon mustard chicken on top.
Thank you Michael Symon for a great lunch.
Looks lovely – yum!