Chef Uberto Creatini gathers fresh porcini mushrooms for this salad. But since raw porcini can cause unpredictable allergic reactions, we play it safe here with cultivated mushrooms. The dressing doesn't clash with wine because it's not made with vinegar or lemon juice. More Terrific Green Salads

October 1998

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Credit: © Gentl & Hyers

Recipe Summary test

Yield:
8
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Ingredients

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Directions

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  • Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.

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  • In a bowl, whisk the olive oil with the wine. Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts. Add the dressing and toss to coat. Serve on salad plates.

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