Arugula Salad with Shavings of Porcini Mushrooms and Parmigiano-Reggiano Cheese - Insalata di Rucola e Funghi e Parmigiano Reggiano


2 ounces Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice, freshly squeezed
freshly ground pepper
¼ pound baby arugula, cleaned and spun dry
2 ounces fresh porcini mushrooms, wiped clean, trimmed and finely sliced
Truffle oil


This Salad Can Easily Become An Appetizer, A Lunch Or A Cheese Course At The End Of A Meal. I Use Parmigiano Reggiano But Other Cheeses Such As Montasio Or Pecorino Romano Can Be Substituted.  

Lidia's Italy Favicon Lidia's Italy
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