This mountain of arugula is layered with thinly sliced mushrooms and long thin shards of Piave, a hard cheese similar to but sweeter than Parmigiano—and much less expensive. It’s important to use fresh, firm mushrooms; look for those with closed caps and no blemishes. If you can’t find Piave, Parmigiano is a fine substitute.
Recipe information
Yield
serves 4 as a starter or 2 as a main course
Ingredients
Preparation
Step 1
Wipe the mushrooms clean, trim the tough ends of the stems, and slice the mushrooms paper-thin, preferably using a mandoline, keeping the shape of the mushrooms intact. Use a large knife or the mandoline to cut 5 ounces of the cheese into very thin slices.
Step 2
Put the arugula in a large, wide bowl, sprinkle with salt, and toss gently to distribute the salt evenly. Whisk the vinaigrette to recombine the ingredients, drizzle 1/2 cup over the arugula, and toss gently to coat the leaves with the vinaigrette. Taste for seasoning and add more salt or vinaigrette, if desired.
Step 3
Building the salad in three layers, first arrange a layer of the mushroom slices in the center of a serving platter or on individual salad plates. Scatter a layer of the cheese slices on top of the mushrooms and pile 1/3 of the arugula on top of the cheese. Repeat, building two more layers just like the first and ending with a layer of the cheese. Drizzle a generous tablespoon of vinaigrette over the cheese and around the salad (for individual salads, drizzle 1 teaspoon per salad), coarsely grind black pepper over the salad(s), and serve.
Suggested Wine Pairing
Step 4
Bianco di Custoza Superiore (Veneto)
