Salads are always a feature on our dinner (and lunch) table, and in spring, I always reach for the least complicated ingredients, something that can get whipped up in minutes, usually while the meat is sizzling on the ‘cue!
This salad is a few of my favourite things, together at last. Make the mushrooms in a cast iron skillet, and set aside. They’ll stay just warm enough to soften the cheese a smidge, but not so long as to wilt the lettuce. I love the slightly bitter bite you get from arugula, but if you’re trying to be more like Popeye these days, I won’t judge you for swapping in spinach instead. Pair it with a massive steak for a beefed up Sunday dinner, or eat it as is for a perfect meatless Monday. Feeling fancy? Toss in a few other mushrooms into the mix, cremini or oysters would also do the trick.
3 cups of white mushrooms, washed thoroughly and quartered
2 tbsp of butter
1 tsp of diced garlic
A few fistfuls of arugula
2 tbps evoo
1 5.5-ounce log soft fresh goat cheese (about 1 1/4 cups)
Heat cast iron skillet (or fry pan) to medium, add butter and 1 tbsp of evoo. Toss in garlic, let brown slightly. Add mushrooms. Season with salt (it’s kosher, right?) and a crack of fresh pepper. Cook, tossing here and there to make sure the mushrooms brown evenly. Remove from heat. Toss washed and dried arugula in a bowl with 2 tbsp of evoo and salt and pepper. Arrange on a platter. Crumble goat cheese, then finish with warm mushrooms.