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Grilled shiitakes boost flavor of luxurious salad from Mario Batali

The key to this simple dish is using premium ingredients.

April 26, 2017 at 5:39PM

The key to making the shiitakes sing is to place them directly on the grill without oil. (The Minnesota Star Tribune)

Weekends are beloved because of the hearty meal at the table's centerpiece. After a robust spring supper, I like to plan on a light, meatless meal for the following night (or two), such as shiitake salad with arugula.

The following recipe is a riff on the most luxurious salad, Insalata di Porcini, found in my cookbook "Molto Italiano." The original recipe uses a classic Italian mushroom popular in the hills of Emilia-Romagna and truly represents the excellent relationship between the forager and the cook. This version uses easy-to-find shiitakes, but still delivers the same outstanding flavor. These mushrooms are available at most grocery stores year-round.

Since this salad requires few ingredients that aren't already pantry staples, I encourage you to really take your time while shopping. Look for the greenest arugula and make a quick visit to your cheesemonger to find the absolute best Parmigiano-Reggiano available.

The key to making the shiitakes sing is to place them directly on the grill without oil. They'll develop a rich char, and it adds an elegant depth of flavor to this simple dish. Just before serving, drizzle with a nice olive oil and a sprinkle of coarse sea salt. One bite of this dish and you'll see why the Batali family welcomes a light salad on any weeknight.

Shiitake Salad With Arugula

Serves 4.

Note: From Mario Batali.

• 1/2 lb. fresh shiitake mushrooms

• 2 bunches arugula, washed and spun dry (about 3 c.)

• 1/2 c. extra-virgin olive oil, divided

• Grated zest and juice of 1 lemon

• Salt and freshly ground black pepper

• 8 oz. chunk of Parmigiano-Reggiano, for shaving

• Coarse sea salt

Directions

Preheat the grill or broiler.

Carefully cut each mushroom in half. Place on the grill or on a baking sheet under broiler and cook, turning often, until charred and softened, 8 to 10 minutes.

Place the arugula, 1/4 cup olive oil, the lemon juice and zest in large mixing bowl. Season to taste with salt and pepper, and toss to mix thoroughly. Divide the salad equally among 4 plates.

Remove the hot mushroom caps from the grill or broiler and place over the center of each salad.

Using a vegetable peeler, shave Parmigiano onto each salad, right around the mushroom cap. Spoon 1 tablespoon of remaining olive oil over each salad, sprinkle with coarse sea salt, and serve immediately.