Name: Asparagus And Mushroom Salad with Shaved Parmesan
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

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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