Arugula, Mint and Sautéed Shiitake Mushroom Salad

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

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.