Arugula salad with mushrooms and parmesan
4 servings
25 minutes
Arugula salad with mushrooms and parmesan is an elegant dish of French cuisine that embodies the harmony of freshness, spiciness, and sophistication. The origins of this salad are linked to the European tradition of using arugula—a leafy green with a slight nutty flavor. The combination of tender mushrooms, vibrant tomatoes, and spicy parmesan creates a rich taste complemented by a flavorful dressing made from mayonnaise, vegetable broth, and wine vinegar. The salad has a perfect balance of textures: crispy arugula, soft mushroom slices, and the dense structure of cheese. This versatile dish can be served as a light dinner or as an accompaniment to main courses. Smoked ham adds richness to the salad, making it hearty and special. Each ingredient plays its role here, creating a true culinary masterpiece.
1
Sort, wash, and pat the salad dry with a paper towel.
- Rocket (arugula): 200 g
2
Slice the mushrooms and drizzle with lemon juice to prevent them from darkening.
- Button mushrooms: 250 g
- Lemon juice: 2 tablespoons
3
Wash the tomatoes and slice them thinly.
- Tomatoes: 4 pieces
4
Crumble the Parmesan with a sharp knife.
- Cheese: 50 g
5
Mix the broth with mayonnaise and vinegar, and squeeze in the garlic. Add salt and pepper to taste.
- Vegetable broth: 150 ml
- Mayonnaise: 150 g
- White wine vinegar: 4 tablespoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
6
Chop the parsley.
- Parsley: 1 bunch
7
Mix all salad ingredients and drizzle with marinade.
8
Serve the salad with smoked ham.
- Ham: 300 g
