Arugula, Mushroom, Basil Salad

28 Feb

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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.

 

 

 

 

 

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