Asparagus And Mushroom Salad With Shaved Parmesan Recipe - Cooking Index
Asparagus And Mushroom Salad With Shaved Parmesan Recipe - Cooking Index
| 1 lb | Asparagus, mediun to thick - trimmed | |
| 1/2 lb | Mushrooms - stems trimmed | |
| Even with caps | ||
| 4 | Radishes - halved lengthwise, (medium) | |
| And sliced thin crosswise | ||
| 2 tablespoons | Fresh lemon juice | |
| 2 teaspoons | Dijon mustard | |
| 1/2 teaspoon | Salt - or to taste | |
| 1/3 cup | Extra-virgin olive oil | |
| Freshly-ground black pepper - to taste | ||
| 1 x | Watercress - coarse stems | |
| Discarded | ||
| 1/4 lb | Parmesan cheese piece - at room temperature |
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 half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9102 broadcast 04-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.