Light and delicious Italian salad will be excellent choose for summer party.
Florentina salad
- July 28, 2018
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Ingredients
- 3 tablespoon olive oil
- 3/4 pound meaty mushrooms
- 3/4 teaspoon kosher salt
- 1/2 cup dried cranberries
- 1/3 cup chopped toasted walnuts (you can substitute those with any other nuts or seeds up to your taste)
- 4 cups packed baby aragula
Directions
- Step 1
- Heat a straight-sided medium skillet over medium-high heat. Add the oil, heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts, cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt. https://www.foodnetwork.com/recipes/giada-de-laurentiis/funghi-alla-fiorentina-seared-mushrooms-with-wilted-arugula-3679066
