Arugula and Mushroom Salad with Garlic-Dijon Dressing

Rorie Weisberg Recipe By
  • Cooking and Prep: 50 m
  • Serves: 6
  • No Allergens

Nobo Wine & Grill in Teaneck, NJ is at the top of my list of favorite restaurants. Everything is so fresh, full of flavor, and made with high-quality ingredients. So what do I order at Nobo? Their menu has so many options that I enjoy, but no visit to Nobo is complete without ordering my favorite arugula-mushroom salad. Let’s just say that I'm so hooked on this flavor-popping salad that I begged Chef Josh Massin for the recipe, and he finally caved enough to give me the list of ingredients — sans measurements. Theirs is still better, but this close replication is delicious, too!

Ingredients (16)

Nobo-Inspired Arugula and Mushroom Salad

Garlic-Dijon Dressing

Start Cooking

Prepare the Mushrooms

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Lightly sauté the sliced shiitake mushrooms in a frying pan with oil. Set aside.

  3. Line a baking sheet with Gefen Easy Baking Parchment Paper and spray with olive oil. Place sliced portabella mushrooms on sheet. Spray with oil and season to taste with umami spice or garlic salt.

  4. Roast uncovered for about 20 minutes, then turn off oven, and leave mushrooms in for another 20 minutes. Mushrooms will be dry like chips.

  5. With the mixer or blender running on medium speed, slowly drizzle both oils into the machine, pouring in a steady stream to emulsify. Refrigerate in an airtight container.

Prepare the Dressing

  1. Place garlic, lemon juice, vinegar, mustard, salt, and a pinch of thyme in a blender or food processor fitted with the S-blade. Blend or process for two minutes.

  2. With the mixer or blender running on medium speed, slowly drizzle both oils into the machine, pouring in a steady stream to emulsify. Refrigerate in an airtight container.

Note:

The dressing recipe will make about three times more than you need for this salad, but save it, because it’s addictive.

To Assemble

  1. Place arugula in a serving bowl. Top with sautéed shiitake mushrooms and thinly sliced onion, if desired. Coat with desired amount of dressing (see note) and toss. Add the rainbow radish slices, arranging around the top of the bowl. Top with dried portabella mushrooms.

Credits

Photography by Chavi Feldman

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