Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano

Ingredients

• 2.5 cups baby arugula 
• 4 servings big fat finishing oil 
• 0.3 head cauliflower thinly sliced
• 6  cremini mushrooms thinly sliced
• 1 pinch pepper red crushed
• 4 servings kosher salt 
• 1 cup coarsely parmigiano grated
• 0.5 small onion red thinly sliced
• 0.3 cup red wine vinegar 
• 3  thyme springs fresh leaves picked
• 0.5 pound braesola thinly sliced
• 0.5 pound braesola thinly sliced

Equipment

• bowl
• baking paper
• oven

Directions

1. Combine the mushrooms, onion, cauliflower, thyme leaves, crushed red pepper, vinegar, and salt in a bowl. Toss well to combine, cover, and let sit at room temperature at least 1 hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them.
2. Preheat the oven to 375 degrees F.
3. On a sheet tray lined with a silicone mat or parchment paper, make 4 flat circles of Parmigiano.
4. Bake the Parmigiano disks until the cheese looks golden and lacy, 6 to 7 minutes.
5. Remove the cheese rounds from the oven and let cool for 1 to 2 minutes, and then loosen them from the tray. Reserve.
6. Divide the braesola between 4 serving plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the braesola on each plate. Crumble a Parmigiano disk on each plate.