Mushroom and Parmesan Salad

Topped with curls of Parmesan cheese, this salad has a festive look especially suited for the holidays. For the best flavor, use only real Parmigiano-Reggiano cheese—look for the identifying stamp on the rind.

Makes 8 servings

Make Ahead: The dressing can be made up to 1 day ahead.

Ingredients For Dressing:
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup olive oil

Ingredients:
• 2½ pounds fresh white mushrooms, thinly sliced
• 1⁄3 cup finely chopped shallots
• 2 tablespoons chopped fresh parsley
• 8 cups (about 7 ounces) mixed baby greens (mesclun)
• One 4-ounce chunk Parmigiano-Reggiano cheese

Preparation:
1. To make the dressing, in a medium bowl, whisk together the lemon juice, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before using.)

2. Just before serving, in a medium bowl, toss 3⁄4 cup of the dressing with the mushrooms, shallots, and parsley. In a large bowl, toss the greens with the remaining 1⁄2 cup dressing. On each of 8 large plates, place portions of the mushroom salad and greens side by side. Using a vegetable peeler, shave curls of Parmigiano-Reggiano over each salad. (You won’t use all of the cheese, but you need a good-size piece to make the curls.) Serve immediately.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p38 To p39'.