From: Chef Ben de Vries, Luella, San Francisco. Yield: 12 servings. Lemon Vinaigrette: 2 Tbsp. champagne vinegar 1 Tbsp. freshly squeezed lemon juice 1½ tsp. minced shallots ½ cup olive oil to taste, salt and pepper Salad: 7½ oz. grated Parmesan cheese 1 lb, 2 oz. cleaned portobello mushrooms (gills removed) 6 oz. wild arugula, stemmed Whisk together vinegar, lemon juice and shallots. Whisk in the olive oil until emulsified. Season to taste with salt and pepper. Preheat the oven ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.