Warm Shiitake, Arugula & Red Pepper Salad with Garlic Toasts
8 slices Italian or French bread
2 cloves garlic, halved
6 ounces fresh shiitake
1/4 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil
2 bunches arugula, stemmed, rinsed and dried, about 4 cups
2 sweet yellow or red bell peppers, seeded and diced
2 ounces country ham or prosciutto, cut into julienne strips (1/4 cup)
1 lemon, sliced into 4 wedges
- Preheat oven to 350 degrees. Set bread slices on baking sheet and bake 10 minutes. Rub each top side generously with garlic. Bake about 5 minutes longer or until golden. Cut slices in half and set aside.
- Reserve shiitake stems for another purpose. Clean caps with soft brush. Slice into thin strips. Combine with salt, black pepper and 1 tablespoon of oil. Toss to coat thoroughly. Let stand 10 minutes, tossing now and then.
- Divide arugula among 4 salad plates.
- In large heavy skillet, heat remaining oil over medium high heat. Add shiitake and stir fry until softened, 2-3 minutes. Add peppers and toss for 30 seconds to heat through. Add ham, toss and season with salt and pepper. Quickly spoon the warm mixture onto the arugula. Place 1 lemon wedge and 4 garlic toasts on each plate. Serve at once to 4 diners.