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September 2002 BOSTON
Cremini & Zucchini:
Shaved Mushroom and Zucchini Salad with Arugula, Capers and Parmigiano Reggiano

Dante deMagistris, blu-Boston, MA
Adapted by StarChefs

Yield: 4 servings


  • 2 medium size zucchini, scrubbed, quartered lengthwise, and thinly sliced to produce a diamond-like shape
  • 10 cremini mushrooms, sliced thin
  • 1/4 cup red onion, very finely diced
  • 1/8 cup small nonpareil capers
  • 1/4 cup extra virgin olive oil
  • 1/8 cup freshly squeezed lemon juice
  • 1 Tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 3/4 pound baby arugula, washed and dried
  • 1/4 block fresh Parmigiano Reggiano

Combine all the ingredients, except the arugula and cheese in a large bowl and toss well. Let sit for about two minutes. Add the arugula and gently toss with the other ingredients. Serve the salad in a serving bowl, or on individual plates. Using a vegetable peeler, shave thin slices of the cheese on top of the salad.