| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Bunc arugula; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and spun dry (about |
|
|
; 8 packed cups) |
| 2 |
c |
Thinly sliced mushrooms |
| 1 |
c |
Shredded radish |
| 3 |
tb |
Olive oil |
| 1 1/2 |
tb |
Fresh lemon juice |
|
|
Parmesan curls formed with a vegetable |
|
|
; peeler |
INSTRUCTIONS
In a large bowl combine the arugula, the mushrooms, and the radish,
drizzle the oil over the salad, and toss the salad gently. Sprinkle
the salad with the lemon juice and salt and pepper to taste, toss it,
and serve it topped with the Parmesan.
Serves 4 to 6.
Gourmet July 1993
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