See the light: Healthy salad gets a boost from grilled shiitake mushrooms
Salt
Freshly ground black pepper
8-ounce chunk of Parmigiano-Reggiano, for shaving
Coarse sea salt
Preheat the grill or broiler.
Carefully cut each mushroom in half. Place on the grill or on a baking sheet under broiler and cook, turning often, until charred and softened, 8 to 10 minutes.
Place the arugula, 1/4 cup of the olive oil, the lemon juice and zest in large mixing bowl. Season to taste with salt and pepper and toss to mix thoroughly. Divide the salad equally among four plates.
Remove the hot mushroom caps from the grill or broiler and place over the center of each salad. Using a vegetable peeler, shave Parmigiano onto each salad, right around the mushroom cap. Spoon 1 tablespoon of remaining olive oil over each salad, sprinkle with coarse sea salt, and serve immediately.
(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
