Mushroom and Fresh Herb Salad

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Ingredients

For the mushroom and fresh herb salad

• ½ pound large, firm mushrooms, trimmed and very thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• 2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
• ¼ cup extra virgin olive oil
• Salt
• freshly ground pepper
• 1 ounce shaved Parmesan

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    173 calories; 15 grams fat; 3 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 4 milligrams cholesterol; 117 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

For the mushroom and fresh herb salad

1. Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
2. Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

• For best results, place the cleaned herb leaves in a Pyrex measuring cup and chop by cutting with scissors, pointing the scissors tip straight down in the measuring cup.
• Advance preparation: You can prepare all of the ingredients a few hours before, but serve the salad right after you assemble it. The herbs will wilt quickly once tossed. Variation: Serve the salad on top of bruschetta. Martha Rose Shulman can be reached at martha-rose-shulman.com.