Mushroom and Fresh Herb Salad

By Martha Rose Shulman

Published June 14, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(43)
Comments
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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.

Featured in: A Focus on Fresh Herbs

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Ingredients

Yield:Serves four

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 5 milligrams cholesterol; 163 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 1 gram fiber; 203 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE MUSHROOM AND FRESH HERB SALAD

    1. Step 1

      Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.

    2. Step 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.

Tips

  • 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.

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Ratings

5 out of 5
43 user ratings
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Comments

Betsy Hood

The directions are confusing;

2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs

Is it 2 cups or 1 cup or 3 total?

edie kressy

I am newly widowed thus now cooking for one. Easy fresh and healthy. I will make this but subbing the greens with organic mix of herbs and dark leafy greens...it will be wonderful and comforting.

Holly

It appears to mean 2 cups before they are chopped. Once they are chopped, they should only occupy the space of one cup.

BK

This salad was a revelation. Absolutely LOVE the herb forwardness. So fresh and so delicious. I did half baby arugula and half tarragon, parsley, and dill and subbed out the mushrooms for roasted asparagus since that’s in season now and so good I also added a chopped avocado and added another T of lemon juice for a more balanced dressing.

MG

Great flavors. Added mixed greens and toasted walnuts.

Mom

I really liked it. Dad not so much!

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