Arugula, Mushroom and Walnut Salad

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Recipe for Arugula, Mushroom and Walnut Salad by Uberto Creatini, Food & Wine Magazine
  • PrepN/A |
  • TotalN/A |
  • Serves6-8


    • 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


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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