Make Molinari's Arugula and Mushroom Salad

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Read about Carrie Havranek’s new cookbook Tasting Pennsylvania: Favorite Recipes from the Keystone State in our November edition of Lehigh Valley Style. Here, she shares Molinari’s recipe for an Arugula and Mushroom Salad.

Arugula and Mushroom Salad

Serves 4 as a main course or 8 as a side salad

Molinari’s Restaurant, Bethlehem

Executive Chef Geo Dodig

Chefs in Pennsylvania love mushrooms, which readily absorb flavors and are cultivated abundantly here. The different elements to this recipe come together easily to reveal layers of flavors. Molinari’s has had this salad on its menu since it opened.

Ingredients

Mushrooms

  • 1 lb. crimini mushrooms
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2–3 Tbsp. Extra virgin olive oil
  • Salt and black pepper

Marinade

  • 1/3 cup sherry vinegar
  • 1 tsp. red pepper flakes
  • 1 tsp. fennel pollen
  • 1 tsp. chopped fresh thyme
  • 2 tsp. celery seed
  • 1 small garlic clove, minced
  • 1 tsp. Dijon mustard
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 cup extra virgin olive oil

Hazelnuts

  • 4 ounces hazelnuts

Crispy Cipollini

  • Canola oil, for frying
  • ½ cup cornstarch
  • 4–5 cipollini onions or ½ cup sliced shallots

Mushroom Vinaigrette

  • ¼ cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. Dijon mustard
  • ¼ tsp. black pepper
  • 3 Tbsp. truffle oil
  • 1 cup extra virgin olive oil

Salad

  • 10 oz. baby arugula
  • Fiore sardo or pecorino cheese, for grating

Directions

For the mushrooms:

In a medium pan, sauté the mushrooms with the thyme and bay leaf over medium heat in enough olive oil to lightly coat them. Cook until the liquid is gone, about 10 minutes. Season with salt and pepper to taste and set aside in a large bowl.

For the marinade:

In a small bowl, whisk together the sherry vinegar, red pepper flakes, fennel pollen, thyme, celery seed, minced garlic, Dijon mustard, salt, and black pepper until smooth. Slowly add the olive oil and whisk to emulsify. Pour the marinade over the mushrooms and set aside.

For the hazelnuts:

Preheat the oven to 300 degrees and toast the hazelnuts on a rimmed baking sheet until they are golden brown, 10 to 15 minutes. Remove from the oven to cool, then use a heavy, flat pan to crush the hazelnuts on the baking sheet.

For the crispy cipollini:

In a Dutch oven or other high-sided pot, heat the oil to 325 degrees. Slice the onions into 1/8-inch-thick rings using a sharp knife or mandoline, then toss the onions in cornstarch until evenly coated. Fry until light brown, 2 to 3 minutes, moving them constantly. Remove the onion rings from the oil and drain on a plate lined with paper towels. Season with salt and pepper.

For the mushroom vinaigrette:

In a small bowl, combine the vinegar, garlic, thyme, rosemary, Dijon mustard, and black pepper and whisk until combined. Slowly add the truffle and olive oil and whisk to emulsify.

To assemble the salad:

In a large bowl, toss together the arugula, crushed hazelnuts, and marinated mushrooms. Drizzle generously with the mushroom vinaigrette. Top with the crispy cipollini and finely grated cheese and serve immediately.