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Mushroom, Jarlsberg, and Parsley Salad

Serves 6

Mushroom, Jarlsberg, and Parsley SaladThis salad gets a refreshing, "nutty" taste from the combination of mushrooms and cheese. It is a nice change from the typical green salad.

 

1 pound mushrooms, sliced
1/4 pound Jarlsberg cheese, shredded
1/2 cup minced parsley
1/4 cup lemon juice
3/4 cup olive oil
Salt and pepper, to taste
6 large red lettuce leaves
Lemon slices, for garnish

 

Toss the mushrooms, cheese, parsley, lemon juice, and oil together. Season to taste. Serve each portion on a red lettuce leaf and garnish with a twisted lemon slice.

Note:
This salad should be dressed no longer than 1/2 hour before serving so that the mushrooms retain their best color and texture.

Buy the Book!

 

Contemporary Southwest
The Café Terra Cotta Cookbook

By Donna Nordin
Ten Speed Press, March 2001
Hardcover, $29.95
168 pages with full color photographs
ISBN: 1-58008-180-0
Recipe reprinted by permission.

 

Contemporary Southwest

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This page created June 2001


 


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