| 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 |
md |
Radishes; halved lengthwise, |
|
|
And sliced thin crosswise |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt; or to taste |
| 1/3 |
c |
Extra-virgin olive oil |
|
|
Freshly-ground black pepper; to taste |
| 1 |
bn |
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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