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Warm Arugula Salad with Shiitakes & White Beans


1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced
Salt and freshly ground black pepper
1/2 pound shiitake mushrooms, stemmed and sliced 1/2 inch thick
1 (15.5-oz.) can cannellini or white beans, rinsed
1 tablespoon sherry vinegar
1/2 fresh thyme, finely chopped
1/4 teaspoon crushed red pepper flake
5 cups arugula

2 tablespoons sherry vinegar
1 tablespoon shallots, finely chopped
1/2 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil


  1. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the onions, season generously with salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until tender, 5 minutes. Add the shiitake and continue cooking, stirring occasionally, until wilted and soft, about 5 minutes. Off the heat, stir in the beans, vinegar, thyme, and pepper flakes. Season to taste with salt and pepper and let cool.
  2. Rinse, chop and spin dry the arugula and make the dressing.
  3. In a large bowl, gently toss the arugula with enough of the dressing to lightly coat. Season to taste with salt and pepper. Arrange the arugula in a large serving bowl and top with the bean and mushroom mixture. Drizzle with some of the remaining vinaigrette and serve.