We ate this mushroom, asparagus, and radish salad for dinner recently alongside roasted chicken thighs but I could have eaten it alone as a vegetarian meal. In fact, I did eat the leftovers by themselves as my lunch the next day and I have great news - this is one of those salads that is fantastic leftover.
The mushrooms and asparagus are cooked and warm when you add them to the arugula, which softens and wilts just slightly. The flavors are springy and fresh but I found the salad to still be hearty and satisfying, which is just what I’m craving this time of year.
Mushroom, Asparagus, Radish, & Arugula Salad
1 medium bunch asparagus, ends trimmed and cut into 1” pieces
1 tbsp. unsalted butter
2 tbsp. olive oil, divided
1/4 c. shallot, chopped
2 garlic cloves, minced
8 oz. cremini mushrooms, sliced
2 c. chicken stock
1 tsp. dried thyme
1 tbsp. fresh chives, chopped
1 tbsp. flat-leaf parsley, chopped
1 tbsp. grated parmesan or romano cheese
2 c. arugula
8 radishes, sliced
1 tsp. fresh lemon juice
Blanch asparagus in a pot of boiling salted water for 2 minutes. Drain in a colander and rinse with cold water to stop cooking.
Preheat oven to 350º. Melt butter and 1 tbsp. olive oil in a large ovenproof saute pan over medium-high heat. Add shallot and garlic. Sprinkle with salt to taste and cook 1 minute. Add mushrooms, chicken stock, and thyme and bring to a boil. Transfer to oven and roast until mushrooms are tender, about 30 minutes. Return to stovetop and boil over high heat until liquid evaporates.
Lower heat to medium-low and add aspargus, chives, parsley, and parmesan. Stir to coat. Season to taste with salt and pepper.
Toss arugula, radishes, remaining 1 tbsp. olive oil, and lemon juice in a large bowl. Season to taste with salt and pepper. Add mushroom and asparagus mixture and toss gently to combine.
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Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home. You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!