Mushroom and Parsley Salad

By Meals_by_Mel

Recipe courtesy Giada De Laurentiis, 2008

Ingredients

• 1 pound large button mushrooms, trimmed, cleaned and thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Kosher salt and freshly ground black pepper
• 2-ounce piece Parmesan

Preparation

Step 1

Serving suggestion: assorted French cheeses and Poilane Bakery-style breads

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 on top and serve.