Mushroom Salad With Lemon Vinaigrette

By á-174942

Ingredients

• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 oil-packed flat anchovy filets drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon Dijon mustard
• 12 ounces fresh white mushrooms
• 1/2 cup finely-diced sweet red bell pepper
• 6 cups mixed salad greens

Preparation

Step 1

To prepare Lemon Vinaigrette: In a food processor or blender container, combine olive oil, lemon juice, anchovies, salt, pepper and mustard; blend until smooth.

Trim and thinly slice mushrooms. In a large bowl, combine mushrooms with bell pepper; toss with 1/2 cup of the Lemon Vinaigrette; let stand 5 minutes.

In another large bowl, combine salad greens with remaining vinaigrette; toss until well combined. Place dressed greens on a platter; top with marinated mushrooms. Garnish with Parmigiano-Reggiano shavings, if desired.

This recipe yields 6 servings.