Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano

Name: Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters baby arugula; 4 servings Big fat finishing oil; 0 heads cauliflower, thinly sliced on a mandolin; 6 cremini mushrooms, stems removed and thinly sliced; 1 pinch Pinch crushed red pepper; 4 servings Kosher salt; 237 milliliters coarsely grated Parmigiano; 1 smalls red onion, thinly sliced; 59 milliliters red wine vinegar; 3 fresh thyme springs, leaves picked; 227 grams braesola, thinly sliced

Braesolan and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One serving contains 126 calories, 11g of protein, and 7g of fat. If you have baby arugula, onion, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.

Ingredients you will need

Red Pepper Flakes

Thyme

Cauliflower

Mushrooms

Vinegar

Pickles

Onion

Salt

Equipment you will use

Bowl

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Baking Paper

Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes.

Ingredients you will need

Parmigiano Reggiano

Cheese

Equipment you will use

Oven

Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.

Ingredients you will need

Cheese

Equipment you will use

Oven

Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.

Ingredients you will need

Parmigiano Reggiano

Mixed Vegetables