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Recipes
Arugula, Mushroom and Walnut Salad
Arugula, Mushroom and Walnut Salad
Arugula, Mushroom and Walnut Salad
photo credit: Ev Thomas
Recipe for Arugula, Mushroom and Walnut Salad by Uberto Creatini, Food & Wine Magazine
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Serves
6-8
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Salads
Arugula
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Ingredients
1
cup
walnut pieces (4 ounces)
1/4
cup
extra-virgin olive oil
3
tablespoons
full-bodied red wine
3/4
teaspoon
kosher salt
1/4
teaspoon
freshly ground pepper
16
cups
packed arugula leaves (3/4 pound)
1/2
pound
white or cremini mushrooms, stems trimmed, thinly sliced
Instructions
1. Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.
2. In a bowl, whisk the olive oil with the wine. Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts. Add the dressing and toss to coat. Serve on salad plates.
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