Friday, July 23, 2010

Raw Mushroom Salad

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf Italian parsley
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
kosher salt and freshly ground black pepper
2-ounce piece parmesan

Preparing the salad:
In a medium salad bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the parmesan on top.

Serves 4


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