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Parve
Medium
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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!
oil, for frying
1 (4-ounce/110-gram) box shiitake mushrooms, sliced
1 (6-ounce/170-gram) box portabella mushrooms, sliced
garlic salt or umami spice
1 (5-ounce/140-gram) box pre-checked arugula
1 small red onion or shallot, thinly sliced (optional)
1 rainbow (watermelon) radish, sliced into thin rounds
1 clove garlic, pressed
juice of 1 lemon
2 tablespoons Tonnelli Red Wine Vinegar
1 heaping tablespoon Haddar Dijon Mustard
2 teaspoons Tuscanini Sea Salt
pinch of thyme
1 cup avocado oil
1/2 cup Gefen Olive Oil
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Lightly sauté the sliced shiitake mushrooms in a frying pan with oil. Set aside.
Line a baking sheet with Gefen 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.
Roast uncovered for about 20 minutes, then turn off oven, and leave mushrooms in for another 20 minutes. Mushrooms will be dry like chips.
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.
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.
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.
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.
Photography by Chavi Feldman
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for the Nobo inspired Arugula salad: Was it a mistake in calling for 1/5 cups of oil? Seems like a lot for that amount of ingredients?
Also the instruction #5 under Prepare the Mushrooms seems out of place??
thanks
looking for a good Caesar salad dressing-1) pareve 2) dairy;
also a good no crust quiche recipe and a fritata recipe
Hi Here are dairy caesar salad dressings https://www.kosher.com/search/recipes?e%5B%5D=2&k=Caesar%20salad&nd=on
Here are parve https://www.kosher.com/search/recipes?e%5B%5D=3&k=Caesar%20salad&nd=on
Crustless quiche https://www.kosher.com/recipe/crustless-spinach-quiche-6610
Here are some frittatas https://www.kosher.com/search/recipes?k=frittata&nd=on