Arugula Salad with Shrimp and Grilled Mushrooms
Salads • Mediterranean
Description
You can adjust the proportions to taste, or simply reduce them for a smaller portion.
Ingredients
- Peeled Cooked Shrimp 10 oz
- Morels 10 oz
- Arugula 10 oz
- Salt to taste
- Garlic 1 clove
- Balsamic Vinegar 1½ tablespoons
- Vinegar essence 1 teaspoon
- Safflower Oil 1 tablespoon
- Olive Oil 2½ tablespoons
- Ground Black Pepper ¼ teaspoon
Step-by-Step Guide
Step 1
Pour 1 tablespoon of sunflower oil and 1 teaspoon of vinegar over the whole mushrooms (medium and small), and add salt. Let marinate for 25 minutes.
Step 2
Drop the shrimp into boiling salted water and cook for a couple of minutes.
Step 3
Once the mushrooms are marinated, place them whole on the grill rack (or simply on the grill) and cook for about 15 minutes. The most important thing is not to overcook; small mushrooms may only need about 10 minutes.
Step 4
Arrange the arugula on a large flat plate.
Step 5
For the dressing, mix 2.5 tablespoons of olive oil and 1.5 tablespoons of balsamic vinegar. Mince the garlic, add it in, add salt (if needed - to your taste) and pepper. Shake well.
Step 6
Top the arugula with the shrimp and mushrooms, drizzle with the dressing, and gently mix with your hands. Serve.
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