Anti Inflammatory Classic Mushroom Salad
Total time25 min
Prep time15 min
Cook time0 min
4.5(16)
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, very thinly sliced
- 3 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- 3 tbsp extra-virgin olive oil
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, Dijon mustard, grated garlic, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
- 2
Place the sliced mushrooms in a large mixing bowl. Pour the dressing over the mushrooms and toss well to coat every slice.
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