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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fresh Mushroom Salad with Parmesan Shavings Recipe

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This recipe for Fresh Mushroom Salad with Parmesan Shavings is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:

3 tbsp. extra-virgin olive oil
1 plump fresh garlic clove, degermed and finely minced
2 tbs fresh flat-leaf parsley leaves (Italian parsley)
2 tbs. fresh basil leaves
2 tbsp. fresh tarragon leaves
1 tsp. fresh thyme leaves
Freshly ground white pepper to taste

1/4 c. freshly squeezed lemon juice
Sea salt to taste
8 oz. mushrooms, trimmed and cleaned
2 oz. Parmesan cheese, thinly shaved
Directions:
Directions:
Prepare the dressing: In a small bowl, combine the oil and
garlic. With scissors, snip the parsley, basil, tarragon, and
thyme leaves. Add to the dressing and stir to blend. Season
with pepper to taste. Set aside.

In a medium-size bowl, combine the lemon juice and salt,
and stir to dissolve. Thinly slice the mushrooms, and toss
them with the lemon juice. Pour the dressing over the
mushrooms, and toss to coat evenly. (The salad may be
prepared 2 to 3 hours in advance. cover securely and
refrigerate. Return to room temperature before serving.)

Sprinkle the salad with Parmesan shavings, and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This salad takes a little time to make, but all
the fresh herbs smell great. The bold flavor is well-worth it.

 

 

 

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