Fresh Mushroom and Parsley Salad
Recipe courtesy Giada De Laurentiis, 2008
Serves: 4 servings
(http://www.foodterms.com/encyclopedia/parsley/index.html)
* 1/4 cup _extra-virgin olive oil_
(http://www.foodterms.com/encyclopedia/olive-oil/index.html)
* 1/4 cup fresh lemon juice
* Kosher salt and freshly ground black pepper
* 2-ounce piece Parmesan
* Serving suggestion: assorted French cheeses and Poilane
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_
(http://www.foodterms.com/encyclopedia/vegetable-peeler/index.html) , shave the Parmesan on top and serve.
Recipe courtesy Giada De Laurentiis, 2008
Prep Time: 6 min
Level: Easy Serves: 4 servings
Ingredients
* 1 pound large button mushrooms,
trimmed, cleaned and thinly sliced
* 1/3 cup chopped fresh _flat-leaf
parsley_ (http://www.foodterms.com/encyclopedia/parsley/index.html)
* 1/4 cup _extra-virgin olive oil_
(http://www.foodterms.com/encyclopedia/olive-oil/index.html)
* 1/4 cup fresh lemon juice
* Kosher salt and freshly ground black pepper
* 2-ounce piece Parmesan
* Serving suggestion: assorted French cheeses and Poilane
Bakery-style breads
Directions
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_
(http://www.foodterms.com/encyclopedia/vegetable-peeler/index.html) , shave the Parmesan on top and serve.
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