Last night’s dinner was inspired by my friend Bea, a very intuitive cook whose recipes are informed by her Mexican heritage. She recently blogged about this salad of arugula, burrata, preserved lemons, mushrooms, cucumber, herbs de provence, sea salt, pepper and olive oil. And earlier this week we had a great chat about cooking and food where she described her method of preparation. I didn’t have every ingredient, so I modified.
Bea’s Mushroom, Arugula and Burrata Salad
5 small mushrooms (I used baby bellas), sliced
1/2 of a cucumber, sliced
5 olives, sliced
freshly ground black pepper
1 tbs butter
1 meyer lemon
1/2 tsp honey
Saute the mushrooms in butter, until lightly golden. Add the mushrooms, cucumbers, and olives to the arugula. Next add gently torn off pieces of burrata. For the dressing: combine the juice of one meyer lemon, honey and olive oil with the salt and pepper and drizzle over your salad. Serve with crusty bread. This is truly a delicious meal!
(Note: Bea’s version calls for preserved lemons, an ingredient I love but didn’t have on hand. To maintain a bit of saltiness, I added olives. And to make sure I had a unique lemon flavor, I used a meyer lemon in the dressing.)