Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano Recipe

Name: Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl.
2
Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice.
3
This will sort of cook the veggies and lightly pickle them.
4
Preheat the oven to 375 degrees F.
5
On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano.
6
Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes.
7
Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray.
8
Reserve.
9
Divide the braesola between 4 serving plates.
10
Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil.
11
Taste to make sure the mix is delicious.
12
Arrange a pile of the veggie mix on top of the braesola on each plate.
13
Crumble a Parmigiano disk on each plate.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano

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