Arugula, Brie Cheese, Crimini Mushrooms And Scallions Recipe
served with mixed greens and frites
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Ingredients
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Salad & Greens
Mushrooms & Brie
Frites (Hand-cut fries)
Finish & Garnish
Method
Frites (Hand-cut fries)
- 1
Prep potatoes
Cut potatoes into 1/4- to 1/3-inch sticks. Rinse thoroughly under cold water until water runs clear to remove excess starch. Drain and dry completely on clean kitchen towels or paper towels. Chill in refrigerator for 15 minutes if time allows (helps crisping).
- 2
First fry (blanch)
Pour oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). Fry potatoes in batches for about 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10–15 minutes.
- 3
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry batches until golden and crispy, about 2–3 minutes. Drain on paper towels, immediately season with flaky sea salt, kosher salt, freshly ground black pepper and optional smoked paprika. Keep warm in a low oven (200°F/95°C) while finishing other components.
Mushrooms & Brie
- 4
Sauté mushrooms
Heat a large skillet over medium-high heat. Add the olive oil and butter. When butter foams, add quartered crimini mushrooms in a single layer (work in batches if necessary). Let them sit untouched 2–3 minutes to get color, then stir and cook another 2–3 minutes until edges brown.
- 5
- 6
Warm the Brie
Preheat oven broiler or set oven to 350°F (175°C). Place Brie wheel (rind on) in a small ovenproof dish or on a baking sheet lined with parchment. If desired, score the top rind lightly. Warm Brie in the oven 6–8 minutes until softened (or under broiler 1–2 minutes—watch carefully) so it becomes melty but not completely runny. Alternatively, place Brie on the plate and spoon hot mushrooms over it so residual heat softens cheese.
Salad & Greens
- 7
Make the dressing
In a small bowl or jar combine the juice of 1 lemon (about 2–3 tbs), 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt (from the dressing allocation of total salt) and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as needed.
- 8
Toss greens
In a large bowl combine 4 cups arugula, 2 cups mixed baby greens and the thinly sliced scallions. Toss with enough dressing to lightly coat (about 2–3 tbs). Reserve a small drizzle of dressing for finishing if desired. Season lightly with additional salt and pepper to taste.
Finish & Assembly
- 9
Assemble plate
Divide the dressed mixed greens and arugula between 2 plates (serves 2). Place warmed Brie on each plate or in the center if using a small wheel per plate; if using one wheel for both, place in center of a sharing platter. Spoon the sautéed crimini mushrooms over and around the Brie so some mushrooms mingle with the greens.
- 10
Add frites & garnish
Pile a generous portion of hot frites alongside the greens (approx. half the fries per plate). Sprinkle fries with flaky sea salt, a little chopped parsley and lemon zest. Drizzle remaining dressing lightly over the salad and mushrooms if desired. Finish with additional cracked black pepper and a small wedge of lemon on the side.
- 11