Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano (Anne Burrell) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
6 cremini mushrooms, stems removed and thinly sliced |
1/2 small red onion, thinly sliced |
1/4 head cauliflower, thinly sliced on a mandolin |
3 fresh thyme springs, leaves picked |
pinch crushed red pepper |
1/4 cup red wine vinegar |
kosher salt |
1 cup coarsely grated parmigiano |
1/2 pound braesola, thinly sliced |
2 1/2 cups baby arugula |
big fat finishing oil |
Directions:
1. Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.
2. Preheat the oven to 375 degrees F.
3. On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano. Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes. Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.
4. Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.
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