Arugula and Roasted Shiitake Salad

My first few weeks in New Orleans haven’t involved much cooking.

It’s difficult adjusting to a new – and very different  – kitchen. There’s a flow to cooking, which means decisions have to be made – where to put the pots and pans, the condiments and spices, the pantry staple items. The refrigerator needed to be stocked, which meant exploring groceries and markets (I’m still doing that). Not to mention there were a few boxes plopped right in the middle of the kitchen.  And then there was the lure of all those great restaurants beyond my door where no decisions about flow, ingredients or recipes needed to be made, but only what to select from the amazing menus.

But one can’t continue to eat out indefinitely without putting serious strain on the bank account. So simple meals began to be added in those early weeks. A quick pasta with the plentiful and inexpensive fresh Gulf shrimp, or a salad with a couple of crostini and slices of prosciutto served alongside.

I’ve also been told that I arrived in a down season for produce because of the oppressive mid- to -late summer heat, so the selection was vastly smaller than the So Cal farmers’ market summer selection I am used to. Fortunately, I did find both shiitakes and arugula, so this easy salad was one I turned to often – in both the L.A. packing and N.O. unpacking process.

I enjoyed mine with a glass of Rose, as you can see, which I’ve fortunately found very good selections of in local grocery stores.

Arugula and Roasted Shiitake  Salad

• 4-5 medium to large sized shiitakes (the larger ones may be cut in half, while medium sized ones can be left whole)
• 1 1/2 -2 healthy handfuls of wild arugula
• 1 tablespoon extra virgin olive oil
• 1 teaspoon thin or light (not Lite!) soy sauce*
• 1 small garlic clove, minced
• Freshly ground black pepper
• Balsamic Vinaigrette
• Asiago cheese

* found in Asian markets

1. Toss shiitakes in a bowl with the olive oil, soy sauce, garlic and the black pepper. Place them on a sheet pan and roast in a 375 degree oven, until lightly browned, about 5- 6 minutes. Remove them and let them cool slightly.
2. Toss the cooled shiitakes and the arugula with Balsamic Vinaigrette, then plate the salad. Generously shave the Asiago cheese over the salad with a vegetable peeler. Finish the salad with more freshly ground black pepper to taste.

Yield: 1 serving