Asparagus And Mushroom Salad With Shaved Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive05 | 6 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, mediun to thick |
| trimmed | ||
| 1/2 | lb | Mushrooms, stems trimmed |
| Even with caps | ||
| 4 | Radishes, halved lengthwise | |
| And sliced thin crosswise | ||
| 2 | T | Fresh lemon juice |
| 2 | t | Dijon mustard |
| 1/2 | t | Salt, or to taste |
| 1/3 | c | Extra-virgin olive oil |
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | Watercress, coarse stems | |
| Discarded | ||
| 1/4 | lb | Parmesan cheese piece, at |
| room temperature |
INSTRUCTIONS
With a sharp knife cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently. In a small bowl whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad. Spread watercress on a platter and top with asparagus salad. With a vegetable peeler shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9102 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 522
Calories From Fat: 366
Total Fat: 40.8g
Cholesterol: 122.6mg
Sodium: 571.6mg
Potassium: 389.5mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.1g
Protein: 34.8g