I saw this recipe from Giadda a few weeks later - pretty perfect in that it included cheese and mushrooms. Fresh from Hawaii, I thought Jicama would make a perfect addition to this dish - and I was right! White button mushrooms have a contrasting light vs. dense consistency so the jicama adds a juicy and sweet side to the dish. I pretty much ate half - 2 servings - in one sitting and skipped my main dish since I was full on this salad. The below recipe is the original recipe from Giadda - I just added in Jicama slices and lemon zest.
Fresh Mushroom & Parsley Salad
Recipe from Giadda
1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (I squeezed approximately 2 large lemons)
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (I squeezed approximately 2 large lemons)
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
(I added in 1 half medium sized Jicama sliced)
(I added in the zest of one lemon)In a medium salad bowl, mix together the mushrooms and parsley. (Add Jicama here)
In a small bowl, whisk together the oil and lemon juice until smooth (also added in lemon zest here). Season with salt and pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Shave the Parmesan on top and serve.
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