Fresh Mushroom and Parsley Salad
There are only so many plain green salads anyone can eat. I remember having a mushroom salad with plenty of parsley in it in Rome and the herby, earthy combination was just the right balance of light and substantial. It makes an unusual and very tasty counterpoint to any kind of roasted meat.
Recipe information
Yield
4 servings
Ingredients
1/4 cup olive oil
1/4 cup fresh lemon juice (from 1 to 2 lemons)
Salt and freshly ground black pepper
1 pound large button mushrooms, trimmed, cleaned, and thinly sliced
1/3 cup chopped fresh flat-leaf parsley leaves
1 (2-ounce) piece of Parmesan cheese
Preparation
Step 1
In a medium salad bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper. Add the mushrooms and parsley and toss to coat.
Step 2
Using a vegetable peeler, shave the Parmesan cheese on top and serve.
Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
