With dark green leaves, arugula is packed with vitamin A, vitamin C, folic acid and calcium. Like broccoli, cabbage and cauliflower, it gets detoxifying enzymes in the body going, which ward off cancer and other diseases. Arugula has a peppery flavor so it's best to combine it with milder ingredients in a salad.
Instructions
1. Combine the lemon juice, vinegar and honey in a small bowl. Whisk until the honey dissolves.
2. Add the olive oil, oregano, salt and pepper and mix vigorously. Taste the dressing. Add more vinegar if it's too sweet, more honey if it's too sour. Place it in the refrigerator to let the flavors mix.
3. Separate the arugula leaves and wash carefully under running water. Dry in a salad spinner or between paper towels.
4. Chop the arugula into thin strips or tear into small pieces into a large salad bowl. It's a good idea to taste it to see if you like the flavor.
5. Wash the porcini mushrooms well in running water. Chop into thin slices and add to the arugula. Make sure the pieces aren't too big so they soak up the dressing well.
6. Pit the olives if necessary and slice into halves. Top the arugula and mushrooms with them.
7. Remove the salad dressing from the refrigerator and give it a good whisk. Toss the arugula, mushrooms and olives in the dressing.
8. Top the salad with parmesan cheese before serving.
Tags: arugula mushrooms, into thin, running water
