This mountain of arugula is layered with thinly sliced mushrooms and long thin shards of Piave, a hard cheese similar to but sweeter than Parmigiano—and much less expensive. It’s important to use fresh, firm mushrooms; look for those with closed caps and no blemishes. If you can’t find Piave, Parmigiano is a fine substitute.

　　

Ingredients

serves 4 as a starter or 2 as a main course

　　5 ounces white button or cremini mushrooms

　　Wedge of Piave cheese or Parmigiano-Reggiano, for slicing (about 5 ounces)

　　8 cups loosely packed arugula (preferably wild arugula; about 1/2 pound)

　　Kosher salt and fresh coarsely ground black pepper

　　1/2 cup Lemon Vinaigrette (page 29), plus more to taste and for drizzling

　　

Step 1

Wipe the mushrooms clean, trim the tough ends of the stems, and slice the mushrooms paper-thin, preferably using a mandoline, keeping the shape of the mushrooms intact. Use a large knife or the mandoline to cut 5 ounces of the cheese into very thin slices.

　　

Step 2

Put the arugula in a large, wide bowl, sprinkle with salt, and toss gently to distribute the salt evenly. Whisk the vinaigrette to recombine the ingredients, drizzle 1/2 cup over the arugula, and toss gently to coat the leaves with the vinaigrette. Taste for seasoning and add more salt or vinaigrette, if desired.

　　

Step 3

Building the salad in three layers, first arrange a layer of the mushroom slices in the center of a serving platter or on individual salad plates. Scatter a layer of the cheese slices on top of the mushrooms and pile 1/3 of the arugula on top of the cheese. Repeat, building two more layers just like the first and ending with a layer of the cheese. Drizzle a generous tablespoon of vinaigrette over the cheese and around the salad (for individual salads, drizzle 1 teaspoon per salad), coarsely grind black pepper over the salad(s), and serve.

　　

Suggested Wine Pairing

Step 4

Bianco di Custoza Superiore (Veneto)

　　The Mozza Cookbook