Thursday, March 24, 2011
My family loves this salad and it's so simple--so tasty-- so-- Neapolitan! This was originally a Giada De Laurentiis recipe but I made a few changes: added lemon zest, got rid of the parsley, added garlic, allowed mine to marinate a bit before serving, and I also grated my Parmesan instead of slicing. Her original recipe is here: Mushroom Salad.
1 pound button mushrooms wiped clean and sliced into thinnish pieces.
1/4 cup olive oil
1/4 cup lemon juice plus the zest of that lemon
1 good pinch or 2 of Kosher salt
lots of fresh ground black pepper
1/4 cup grated Parmesan
Whisk together the lemon juice, zest, olive oil, salt & pepper in a large bowl.
Grate your cheese not on the smallest or largest grate but the middle one, I wanted little tiny slices.
Wipe and slice the mushrooms.
Add the mushrooms and Parmesan to the bowl and toss to coat.
Cover with plastic wrap and allow to marinate on the counter for about 1 hour before serving.