This is a very simple salad recipe, and is actually stolen from one of my all time favourite restaurants in Toronto, Terroni (www.terroni.com). When my girlfriends and I eat here, we often go tapas style and share a bunch of different items off the menu, and this one always makes the cut. It was surprisingly easy to make at home and just as tasty.
There is something extra special about a salad that has something warm on top, but it does make the timing a little tricky if you are trying to coordinate other parts of the meal with it. Stay tuned tomorrow for a yummy pasta recipe we had alongside the salad.
Enjoy!
You will need:
- olive oil
- oyster mushrooms
- bread crumbs
- parmesan
- arugula
- oil & balsamic vinegar vinaigrette
Toss the oyster mushrooms in olive oil, then in equal parts bread crumbs & parmesan.
Put on a baking sheet and put them in the oven and bake at 425 degrees until they start to get golden, about 10 to 15 minutes.
Toss the arugula in vinaigrette.
Take out the mushrooms, and place on top of the salad still warm and serve.
