Mushroom Salad with Lemon and Thyme
One of 200 dishes from Fine Cooking Italian, this delicious yet simple mushroom salad pairs perfectly with roast chicken or broiled steak. Chef Jennifer McLagan suggests making this dish just before serving.
Mushroom Salad with Lemon and Thyme
Serves 6
1 large lemon
2 T. minced shallot
2 T. chopped fresh parsley
1 T. coarsely chopped fresh thyme
Pinch of freshly grated nutmeg
1 1/2 t. kosher salt
Freshly ground black pepper to taste
1/2 c. plus 1 T. extra-virgin olive oil
1 lb. button mushrooms, cleaned, trimmed and sliced 1/4 inch thick
1/2 c. shaved Parmigiano-Reggiano
Finely grate 1 t. zest from the lemon and then squeeze 2 T. of juice into a large serving bowl. Mix the zest and juice with the shallot, parsley, thyme, nutmeg, salt and pepper. Whisk in the oil. Add mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.
Just before serving, stir the mushrooms again, season to taste with salt and pepper and top with Parmigiano-Reggiano.
Fine Cooking Italian (Taunton Press, 2012)
