Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. 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.