Thursday, April 25, 2013

Raw Aasparagus, Mushroom and Parsley Salad With Nuts And Parmesan



Raw Asparagus, Mushroom And Parsley Salad 
With Nuts And Parmesan
Ingredients:
Kosher salt and ground black pepper
1 tablespoon lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 pound asparagus, tough stems trimmed and discarded (peeled if stems are thick)
1 cup flat leaf parsley leaves
4 ounces firm white button mushrooms, thinly sliced
1/2 cup pistachios or chopped toasted walnuts
1 ounce shaved Parmigiano-Reggiano cheese
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Directions:
In a large bowl, combine a hefty pinch of salt and some black pepper and the lemon juice.  Whisk until the salt is dissolved, then add the oil in a stream, whisking.  Set aside.
*
 Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create a thin oblong pieces.  Add to the salad bowl along with the parsley, mushrooms and pistachios (or walnuts).  Toss well to coat with dressing.  Divide the salad among four serving plates and top with some of the cheese.

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