Ok, so this one I really just swiped off the cover of the latest issue of Food and Wine, BUT it’s SO good, and I made it for dinner so I had to share. I’ve never been a fan of raw mushrooms, but this salad changed my mind. This recipe is elegant and impressive; no one will know it took you under 10 minutes to throw together. You will need a mandoline.
12 mushrooms cleaned and dried
handful of parsley leaves roughly chopped
1/4c olive oil
1 lemon, zest and juice
This could not be easier! First, make your vinaigrette. In a small bowl, combine olive oil, lemon juice and zest, parsley and a pinch of salt.
Now, shave your mushrooms on the mandoline very thinly and very carefully. I only use the prettiest pieces; you can discard any ends or save them for making stock. Reserve to the side in a small bowl.
Because the pecorino is a hard surface, I prefer to shave it with a vegetable peeler. Use your peeler to create long shavings of cheese. Now your salad is ready to assemble.
Assembly: On a small plate or in a shallow bowl, pour a spoonful of your vinaigrette. Next layer 8-10 mushrooms, then 3-4 pieces of cheese, drizzle with more vinaigrette, then repeat the process one more time. I always top my salads with a pinch of sea salt. In addition, this one gets a sprinkle of a little red chili flake.
Let me know if the comments below how your salad turned out. Enjoy!