RECIPE 16: Asparagus and Mushroom Salad with Shaved Parmesan
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â -= Exported from BigOven =-
Â Â Â Â Â Â Â Â Â Asparagus and Mushroom Salad with Shaved Parmesan
Recipe By: From THE BEST OF GOURMET, 1996. Page 190.
Serving Size: 8
Categories: Gourmet Magazine, Easy, Sauces, Salads
-= Ingredients =-
1 pound Asparagus Medium To Thick ; Trimmed
1/2 pound Mushrooms ; Stems Trimmed Even With Cap
4 ea medium Radishes ; Halved Lengthwise Sliced Thin Crosswise
2 tablespoon Fresh Lemon Juice
2 teaspoon Dijon Mustard
to taste Salt
1/3 cup Extra Virgin Olive Oil
1 ea bunch Watercress ; Coarse Stems Discarded Wash Dry 3 Cup
1/4 pound Parmesan Cheese ; Room Temperature
-= Instructions =-
With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
In a bowl, whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over salad and toss gently. Grind pepper to taste over salad.
Spread watercress on a small platter and top with asparagus salad. With a vegetable peeler shave about half of Parmesan into curls over salad, reserving remaining Parmesan for another use.
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