I enjoyed a salad similar to this recipe during the cepe mushroom season at L’Oustau de Baumaniere in Les Beaux de Provence.  The warm mushrooms wilted the greens and warmed the cheese, making a traditional dressing unnecessary.  Only a drizzle of the local “Les Baux” olive oil adorned the bitter rocket (arugula) and meaty mushroom salad.  Arugula is known as “Rocket” in Europe–I’m not sure why but I love the sound—and taste of it!

Grilling Method: Direct/Medium Heat

1          pound cepe, chanterelle or porcini mushrooms, cleaned

            Olive oil

            Kosher salt

4          cups “rocket” or arugula, cleaned

¼         cup walnuts, toasted

1          ounce comté cheese, sliced with a vegetable peeler

            Grains of Paradise or white pepper

            Best-quality extra-virgin olive oil for drizzling

            Fleur de Sel

Build a charcoal fire or preheat a gas grill.

Brush mushrooms with olive oil and season with salt.  Place mushrooms directly on the cooking grate and grill for about 4-5 minutes on each side, or until tender and well marked.

Divide the arugula on four plates, top immediately with the hot mushrooms.  Garnish with nuts and cheese and a drizzle of the best olive oil you can find, preferably from Les Baux de Provence.

Sprinkle with Fleur de Sel or other coarse sea salt and a grind of Grains of Paradise or white pepper just before serving.

Serves 4

2020© Elizabeth A. Karmel, recipe adapted from Taming the Flame: Secrets to Hot and Quick Grilling and Low and Slow BBQ (John Wiley & Sons).