Fresh Mushroom and Parsley Salad

From the book, Giada at Home. get this book >


4 servings
Fresh Mushroom and Parsley Salad
1 pound large button mushrooms, trimmed, cleaned and thinly slicedbutton mushrooms1
⅓ cup chopped fresh flat leaf parsleyfresh italian parsley
¼ cup extra-virgin olive oilextra-virgin olive oil¼
¼ cup fresh lemon juicelemon juice¼
2 ounce piece of Parmesan cheeseparmesan cheese2
Salt and freshly ground black peppersalt and freshly ground black pepper1


Fresh Mushroom and Parsley Salad
In a medium salad bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. season with salt and pepper, to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan cheese on top and serve.

cook's notes

assorted French cheeses and Poilane Bakery-style breads.
This recipe is featured in:
Giada at Home: Family Recipes from Italy and California

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