Photography By Chavi Feldman

ARUGULA AND MUSHROOM SALAD WITH GARLIC-DIJON DRESSING

Nobo Wine & Grill in Teaneck, NJ is at the top of my list of favorite restaurants. Everything is so fresh, full of flavor, and made with high-quality ingredients. So what do I order at Nobo? Their menu has so many options that I enjoy, but no visit to Nobo is complete without ordering my favorite arugula-mushroom salad. Let’s just say that I'm so hooked on this flavor-popping salad that I begged Chef Josh Massin for the recipe, and he finally caved enough to give me the list of ingredients — sans measurements. Theirs is still better, but this close replication is delicious, too!

NOBO-INSPIRED ARUGULA  AND MUSHROOM SALAD 

• oil, for frying
• 1 4-oz (110-g) box shiitake mushrooms, sliced
• 1 6-oz (170-g) box portabella mushrooms, sliced
• garlic salt or umami spice
• 1 5-oz (140-g) box pre-checked arugula
• 1 small red onion or shallot, thinly sliced (optional)
• 1 rainbow (watermelon) radish, sliced into thin rounds
• olive oil cooking spray

GARLIC-DIJON DRESSING

• 1 clove garlic, pressed
• juice of 1 lemon
• 2 Tbsp red wine vinegar
• 1 heaping Tbsp Dijon mustard
• 2 tsp sea salt
• pinch of thyme
• 1 cup avocado oil
• ½ cup olive oil

Preheat oven to 375°F (190°C). Lightly sauté the sliced shiitake mushrooms in a frying pan with oil. Set aside. Line a baking sheet with parchment paper and spray with olive oil. Place sliced portabella mushrooms on sheet. Spray with oil and season to taste with umami spice or garlic salt. Roast uncovered for about 20 minutes, then turn off oven, and leave mushrooms in for another 20 minutes. Mushrooms will be dry like chips. Place garlic, lemon juice, vinegar, mustard, salt, and a pinch of thyme in a blender or food processor fitted with the S-blade. Blend or process for 2 minutes. With the mixer or blender running on medium speed, slowly drizzle both oils into the machine, pouring in a steady stream to emulsify. Refrigerate in an airtight container.

To assemble: Place arugula in a serving bowl. Top with sautéed shiitake mushrooms and thinly sliced onion, if desired. Coat with desired amount of dressing (see note) and toss. Add the rainbow radish slices, arranging around the top of the bowl. Top with dried
portabella mushrooms.

NOTE: The dressing recipe will make about three times more than you need for this salad, but save it, because it’s addictive!

(Originally featured in FamilyTable 646)