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Recipe Name: Asparagus And Mushroom Salad With Shaved Parmesan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Asparagus, mediun to thick
1/2 Pound(s) Mushrooms, stems trimmed
Even with caps
4 Radishes, halved lengthwise
And sliced thin crosswise
2 Tablespoon(s) Fresh lemon juice
2 Teaspoon(s) Dijon mustard
1/2 Teaspoon(s) Salt, or to taste
1/3 Cup(s) Extra-virgin olive oil
Freshly-ground black pepper
to taste
1 Watercress, coarse stems
1/4 Pound(s) Parmesan cheese piece, at
room temperature
With 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. In 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. Spread
watercress on a platter and top with asparagus salad. With a vegetable
peeler shave half to three-fourths of Parmesan into curls over salad,
reserving remaining Parmesan for another use. This recipe yields 6
servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-9102 broadcast 04-07-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 10-08-1998
Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 522
Calories From Fat: 366
Total Fat: 40.8g
Cholesterol: 122.6mg
Sodium: 571.6mg
Potassium: 389.5mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.1g
Protein: 34.8g

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