Mushroom, Jarlsberg, and Parsley Salad
Serves 6
This 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.
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
Recipes
- Sautéed Shrimp with Chipotle Chile and Green Onions
- Mushroom, Jarlsberg, and Parsley Salad
- Melon Salsa
- Cookbook Profile Archive
This page created June 2001
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