Mushroom and Parmesan Salad
DRESSING
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup olive oil
- 2½ pounds fresh white mushrooms, thinly sliced
- 1/3 cup finely chopped shallots
- 2 tablespoons chopped fresh parsley
- 8 cups (about 7 ounces) mixed baby greens (mesclun)
- One 4-ounce chunk Parmigiano-Reggiano cheese
Instructions:
Topped with curls of Parmesan cheese, this salad has a festive look especially suited for the holidays.
- To make the dressing, in a medium bowl, whisk together the lemon juice, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before using.)
- Just before serving, in a medium bowl, toss ¾ cup of the dressing with the mushrooms, shallots, and parsley. In a large bowl, toss the greens with the remaining ½ cup dressing. On each of 8 large plates, place portions of the mushroom salad and greens side by side. Using a vegetable peeler, shave curls of Parmigiano-Reggiano over each salad.