This is such a fresh Spring or Summer salad! I parboil the asparagus slightly first though and sometimes use butterleaf lettuce instead of the watercress. This is from Gourmet magazine.
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Units: US | Metric
- 1 lb medium to thick asparagus, trimmed
- 1/2 lb mushroom, stems trimmed even with caps
- 4 medium radishes, halved lengthwise and sliced thin crosswise
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- fresh ground black pepper
- 1 bunch watercress, coarse stems discarded
- 1/4 lb piece parmesan cheese, room temperature
- 1With 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.
- 2In 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.
- 3Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.
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Nutritional Facts for Asparagus and Mushroom Salad With Shaved Parmesan
Serving Size: 1 (158 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 215.6
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 5.0 g
- Cholesterol 16.6 mg
- Sodium 517.0 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 2.0 g
- Sugars 2.0 g
- Protein 10.4 g