Paris Mushroom Salad with Lemon, Parsley, and Parmesan
Paris Mushroom Salad with Lemon, Parsley, and Parmesan might be a good recipe to expand your salad recipe box. One portion of this dish contains around 6g of protein, 10g of fat, and a total of 122 calories. This gluten free and primal recipe serves 4 and costs $1.12 per serving. 393 people found this recipe to be delicious and satisfying. A mixture of cremini mushrooms, sea salt, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 10 minutes. It is brought to you by Serious Eats. With a spoonacular score of 98%, this dish is super. Fresh Mushroom Salad with Lemon Parmesan Vinaigrette, Parmesan Cauliflower and Parsley Salad, and Parmesan Cauliflower and Parsley Salad are very similar to this recipe.
Servings: 4
Ingredients:
9 ounces button or cremini mushrooms, wiped clean
2 tablespoons extra virgin olive oil
1/2 cup flat leaf parsley
1 tablespoon fresh lemon juice
The zest of 1 lemon
1 1/2- to 2-ounce chunk of Parmigiano-Reggiano
Freshly cracked black pepper
Sea salt
1 teaspoon white wine vinegar.jpg)
Equipment:
food processor
bowl
whisk
Cooking instruction summary:
Procedures 1 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. 2 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.
Step by step:
1. Fit your food processor with the thin slicer attachment. Push the Parmigiano-Reggiano through first, then the parsley, and then the mushrooms.
2. 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.
3. 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.
4. Drizzle over the salad and serve right away.
Nutrition Information:
covered percent of daily need
