Save Recipe Print
Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano
Total:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.

Preheat the oven to 375 degrees F.

On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano. Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes. Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.

Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Saffron Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Fall Salad

Recipe courtesy of Tyler Florence

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Black Bean Salad

Recipe courtesy of Guy Fieri

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword