FRESH MUSHROOM SALAD WITH LEMON PARMESAN VINAIGRETTE
Steps:
- Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled.
Nutrition Facts : Calories 101 kcal, Carbohydrate 5 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 47 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
PARIS MUSHROOM SALAD WITH LEMON, PARSLEY, AND PARMESAN RECIPE
Steps:
- Fit your food processor with the thin slicer attachment. Push the Parmigiano-Reggiano through first, then the parsley, and then the mushrooms. Remove the slicing disc, and put a serving plate over the food processor bowl. Invert the bowl, so the mushroom salad comes out with the mushrooms on the bottom and the parmesan on top.
- Zest the lemon over the salad and top with cracked black pepper to taste. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and salt until emulsified. Drizzle over the salad and serve right away.
Nutrition Facts : Calories 123 kcal, Carbohydrate 5 g, Cholesterol 9 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 491 mg, Sugar 1 g, Fat 10 g, ServingSize serves 4, UnsaturatedFat 0 g
RAW MUSHROOM SALAD WITH PARMESAN
From Hueys Kitchen. I saw him make this today and thought it to be a simple and refreshing salad. Allow 1 minute for cooking, massaging the salad.
Provided by ImPat
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
- Serve the salad with parmesan sprinkled on top.
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