Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 One of my all time favorite salads. Works with a vegan cheese too. Portobello Mushroom Salad 4 portobello mushroom caps, wiped clean, thinly sliced, remove gills if you wish 4 celery ribs and their green tops, thinly sliced on an angle 1 handful flat-leaf parsley, picked of stems but left whole 1 lemon 3 tablespoons extra virgin olive oil coarse salt to taste freshly ground black pepper to taste a couple of handfuls shaved Parmesan or other cheese Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmesan over the salad. Serves 4. ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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