Asparagus and Mushroom Salad With Shaved Parmesan |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. 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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