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Mushroom Salad

You can make this mushroom salad in a snap. Try to use cremini mushrooms if you can, because their strong, woodsy flavor makes this salad special.

Preparation time: 15 to 20 minutes

Cooking time: None

Yield: 4 to 6 servings

3 tablespoons lemon juice

1/2 cup olive oil

Fresh oregano

Fresh Italian parsley, or 1 teaspoon dried parsley

Approx 2/3 pound cremini (or regular) mushrooms

Salt and pepper to taste

40 arugula leaves

1 head radicchio

3 ounces Parmigiano-Reggiano

  1. Finely chop the oregano and parsley.

    If you’re using dried parsley, you don’t need to chop it.

  2. Clean the mushrooms and then slice them.

  3. In a large bowl, whisk together the lemon juice, olive oil, 2 teaspoons oregano, and 1 tablespoon parsley.

  4. Add 4 cups mushrooms.

  5. Season with salt and pepper. Mix well.

  6. Wash the arugula leaves

  7. Slice the radicchio into long strips.

  8. Arrange arugula and radicchio on a large serving plate or on 4 to 6 salad plates.

  9. Neatly mound the mushroom mixture on top.

  10. Shave the Parmigiano-Reggiano into thin strips and sprinkle on the mushrooms.

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