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Asparagus And Mushroom Salad With Shaved Parmesan

Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozAsparagus, mediun to thick - trimmed
1/2 lb 227g / 8ozMushrooms - stems trimmed even with caps
4   Radishes - halved lengthwise, (medium) and sliced thin crosswise
2 tablespoons 30mlFresh lemon juice
2 teaspoons 10mlDijon mustard
1/2 teaspoon 2.5mlSalt - or to taste
1/3 cup 78mlExtra-virgin olive oil
  Freshly-ground black pepper - to taste
1   Watercress - coarse stems discarded
1/4 lb 113g / 4ozParmesan 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.

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 -


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