| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound large white mushrooms, brushed clean and trimmed
- 4 ounces baby arugula
- 1 lemon, halved
- Extra-virgin olive oil
- Wedge Parmesan, for shaving
- Kosher salt and freshly ground black pepper
Instructions
- Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.
- Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.
Reviews
Claire always makes the best easy recipes!! Really simple and really easy and really good as is. Be your own chef add in toasted walnuts and fresh pear slices — whatever you got in the house.
I am a recent fan of the show and love how Claire uses few, yet high quality ingredients. This was the first dish I’ve tried and it was delicious. I can’t believe I never thought of making this on my own, but thank God for Claire! I had a zucchini, so used a veg peeler to slice thinly and cut into similar size pieces. Nice addition. Really good parm is a must. I look forward to trying more recipes from the show if they’re as easy and tasty as this!
This was so simple and SO tasty! It’s my new favorite salad.
An excellent, quick light salad. It couldn’t have been easier.
This was soooo easy and soooo tasty. A perfect idea for a dinner party where you have a lot going on and need to have a quick, easy, delicious salad!