Asparagus and Mushroom Salad With Shaved Parmesan
"This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb medium to thick asparagus, trimmed
- 1⁄2 lb mushroom, stems trimmed even with caps
- 4 medium radishes, halved lengthwise and sliced thin crosswise
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄3 cup extra virgin olive oil
- fresh ground black pepper
- 1 bunch watercress, coarse stems discarded
- 1⁄4 lb piece parmesan cheese, room temperature
directions
- 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 small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
- Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
