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Arugula, Mint and Sautéed Shiitake Mushroom Salad

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 tablespoons mayonnaise
  2. 1 teaspoon finely grated lemon zest
  3. 1 1/2 teaspoons fresh lemon juice
  4. 3 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 1 tablespoon vegetable oil
  7. 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
  8. 1/2 pound arugula, thick stems discarded
  9. 1/3 cup thinly sliced mint
  1. In a small bowl, whisk the mayonnaise with the lemon zest and juice and whisk in the olive oil until smooth. Season the dressing with salt and pepper.
  2. In a large skillet, heat the vegetable oil. Add the sliced shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender and browned, about 8 minutes. Transfer to a plate and let cool to room temperature.
  3. In a large bowl, toss the arugula with the mushrooms and mint. Pour the dressing over the salad, toss well and serve.
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