1 cup parsley leaves, loosely packed, washed, spun dry
1 cup arugula, loosely packed, washed, spun dry
3 firm white cultivated mushrooms; sliced thin
Dash salt
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon fresh lemon juice
Freshly-ground black pepper to taste
1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

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