Insalata Di Funghi 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.

INSALATA DI FUNGHI

Steps:

• Thinly slice mushrooms Dress with lemon, olive oil, salt and pepper Toss with arugula (ruccola) Pile on plates and shave aged parmesan over top Grinds pepper to finish

INSALATA DI FUNGHI

Steps:

• Thinly slice mushrooms Dress with lemon and olive oil, salt/pepper toss with Arugula Pile on plates and shave grated parmesan on top Finish with ground pepper if wanted.