Photo: Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano Recipe
Ingredients
- 6 cremini mushrooms, stems removed and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 head cauliflower, thinly sliced on a mandolin
- 3 fresh thyme springs, leaves picked
- Pinch crushed red pepper
- 1/4 cup red wine vinegar
- Kosher salt
- 1 cup coarsely grated Parmigiano
- 1/2 pound braesola, thinly sliced
- 2 1/2 cups baby arugula
- Big fat finishing oil
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.
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By Homecook2000
Paducah, Kentucky
on February 13, 2012
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I thought this was outstanding. I used thinly sliced salamia instead of the braesola. The light pickling is just enough to blend everything together and soften the onion favor, just don't forget to add some salt. I can eat the vegetables all by themselves. We've had it twice in the past to weeks, which nearly never happens. It is so good, you have to try it!
By jennifer_1142304
Tacoma, WA
on August 10, 2011
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"A very nice salad, although I didn't like the thyme - love thyme, but not here. I used prosciutto instead of brasola. Although I love quick-pickling vegetables, I would have never in a million years have thought of putting cauliflower and raw mushrooms together in a pickle. I am not an enormous fan of the raw pickled mushrooms, but they are a lot better than I imagined. Of course you could use other veggies. Loved the ratio she showed on the show of half greens, half pickled veg. Would never have thought of combining them that way. I left off the cheese crisp since I am non-dairy, however, boyfriend thought it needed cheese!
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