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5 from 1 vote

Baby Arugula With Roasted Mushrooms and Leeks

The spiciness of the arugula is tempered with the richness of the roasted mushrooms and leeks. By adding the oven hot mushrooms and leeks and the dressing of lemon juice and extra-virgin olive oil, the arugula slightly wilts. It is a perfect side with a milder meat or fish.
Prep Time8 minutes
Cook Time8 minutes
Total Time16 minutes
Course: Salad, vegetable side
Cuisine: American
Servings: 4 people
Calories: 1081kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 5 ounces Organic Baby Arugula
  • 1 fresh lemon juiced
  • 2 leeks - white and light green only halve them and rinse them thoroughly to remove sand and grit. Once they are cleaned thinly slice.
  • 6 ounces mushrooms cleaned - combination of baby portabellas and sliced shitake
  • 3 Tablespoons extra-virgin olive oil -- or more if needed.
  • Salt and freshly ground black pepper q.b. quanto basta -- to taste
  • ¼ cup extra-virgin olive oil

Instructions

  • Preheat oven 425 F.
  • Toss mushrooms and leeks with the 3 tablespoons of olive oil -- you may need a little bit more. Season with salt and pepper.
  • Put the mushrooms and leeks onto a parchment lined baking sheet. Roast for about 8 minutes. They should start to look a little golden and have given up some of their liquid.
  • In the meantime put the arugula into a large bowl.
  • Once the mushroom/leeks are done, immediately add them to the arugula and toss. Add the lemon juice, olive oil, salt and pepper. Toss again and serve immediately.

Notes

  • The leftovers are great the next day. We've eaten them cold and even warmed them up a bit.

Nutrition

Serving: 4g | Calories: 1081kcal | Carbohydrates: 51g | Protein: 11g | Fat: 98g | Saturated Fat: 13g | Sodium: 93mg | Potassium: 1509mg | Fiber: 12g | Sugar: 16g | Vitamin A: 6330IU | Vitamin C: 99.8mg | Calcium: 360mg | Iron: 7.7mg