MUSHROOM & FRESH HERB SALAD

By BobD

Ingredients

• Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.
• 1/2 pound large, firm mushrooms, trimmed and very thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• 2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped (1 cup chopped herbs)
• 1/4 cup extra virgin olive oil
• Salt and freshly ground pepper
• 1 ounce shaved Parmesan

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Note: For best results, place the cleaned herb leaves in a Pyrex measuring cup and chop by cutting with scissors, pointing the scissors tip straight down in the measuring cup.

1. Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.

2. Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

Yield: Serves four.

Advance preparation: You can prepare all of the ingredients a few hours before, but serve the salad right after you assemble it. The herbs will wilt quickly once tossed.

Variation: Serve the salad on top of bruschetta.