Mushroom and Fresh Herb Salad

5.0(42)

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

by Martha Rose Shulman

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Easy, Quick

Servings

Serves four

Total time

5 min

Calories / serving

163 kcal

Ingredients (8)

serves

1/2 pound large, firm mushrooms, trimmed and very thinly sliced
2 tablespoons fresh lemon juicelemon-juice
1 teaspoon balsamic vinegarbalsamic-vinegar
2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
1/4 cup extra virgin olive oilextra-virgin-olive-oil
Saltsalt
freshly ground pepperpepper
1 ounce shaved Parmesanparmesan

Instructions (2 steps)

01Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
02Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

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Rich recipe — supports nutrition-aware planning.