Mushroom Arugula-rama

I tasted one of the best fall salads I can remember in Italy recently. It was made with fresh sliced porcini mushrooms, shavings of Parmigiano-Reggiano cheese and wild arugula tossed in a dressing of balsamic vinegar and virgin olive oil. When re-creating the salad, I used domestic white mushrooms and cultivated arugula. The results were still superb.

This salad would make an admirable first course at a dinner party or could be offered with soup and a loaf of Italian bread for a light lunch or supper. The recipe can be doubled or tripled easily and would be a fine addition to a buffet for a large gathering.

MUSHROOM AND ARUGULA SALAD WITH PARMIGIANO REGGIANO CHEESE

3 tablespoons balsamic vinegar

Salt

Coarsely ground black pepper

1/4 cup olive oil

1 pound white mushrooms, thinly sliced through stems

2/3 cup coarsely chopped arugula leaves, plus extra bunch for serving

1 (4- to 6-ounce) piece Parmigiano Reggiano cheese, at room temperature

If arugula, a slightly bitter green with a peppery taste, is not available, substitute chopped watercress leaves with stems removed.

Whisk together vinegar, 1/2 teaspoon salt and generous 1/4 teaspoon pepper in salad bowl. Whisk in olive oil. Add mushrooms and chopped arugula and toss to coat well.

Shave enough thin strips from cheese with vegetable peeler to make 2/3 cup and stir gently into salad just to combine. Taste and season with salt and pepper to taste and toss again.

Arrange overlapping arugula leaves on serving plate and mound salad on top. Serve at room temperature.

4 to 6 servings. Each of 4 servings:

265 calories; 754 mg sodium; 19 mg cholesterol; 21 grams fat; 8 grams carbohydrates; 12 grams protein; 0.79 gram fiber.