search
Loading
|  home | feedback | help          
StarChefs
rising home
demagistris home
revue home

recipes
biography
restaurant




dante demagistris
rising stars
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

Ingredients:

  • 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.

 
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy