Asparagus And Mushroom Salad With Shaved Parmesan

Recipe Ingredients

1 lb	454g / 16oz	Asparagus, mediun to thick - trimmed
1/2 lb	227g / 8oz	Mushrooms - stems trimmed even with caps
4		Radishes - halved lengthwise, (medium) and sliced thin crosswise
2 tablespoons	30ml	Fresh lemon juice
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt - or to taste
1/3 cup	78ml	Extra-virgin olive oil
		Freshly-ground black pepper - to taste
1		Watercress - coarse stems discarded
1/4 lb	113g / 4oz	Parmesan cheese piece - at room temperature

Recipe 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 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.

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

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