Asparagus and Mushroom Salad with Shaved Parmesan               

 tags (edit): @Vogel Gourmet Magazine @4 Star @Try Soon! 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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Yields: 8 Servings
     From THE BEST OF GOURMET, 1996. Page 190.

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