Fresh Mushroom and Parsley Salad

Name: Fresh Mushroom and Parsley Salad
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup fresh lemon juice (from 1 to 2 lemons); Salt and freshly ground black pepper; 1 pound large button mushrooms, trimmed, cleaned, and thinly sliced; 1/3 cup chopped fresh flat-leaf parsley leaves; 1 (2-ounce) piece of Parmesan cheese

December 20, 2011

There are only so many plain green salads anyone can eat. I remember having a mushroom salad with plenty of parsley in it in Rome and the herby, earthy combination was just the right balance of light and substantial. It makes an unusual and very tasty counterpoint to any kind of roasted meat.

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