
Ingredients :
- 1/2 kg asparagus, trimmed and thinly sliced diagonally
- 250 g mushrooms, trimmed and thinly sliced diagonally
- 4 radishes, thinly sliced
- 1 Watercress, coarse stems discarded
- 120 g parmesan cheese, grated or shaved into curls
- 2 tablespoons lemon juice
- 2 teaspoons mustard, dijon
- 1/2 teaspoon salt
- 1/3 cup olive oil, extra-virgin
- to taste black pepper ground,
Method :
- In bowl, mix mushrooms slices, asparagus slices, and radishes slices.
- In a separate bowl, whisk together mustard, lemon juice and salt. Then slowly add the oil, mixing well until the dressing becomes thicker.
- Pour dressing over salad and mix to coat. Flavor with pepper.
- To serve, arrange watercress leaves on a serving dish and spread the asparagus salad on top. Sprinkle with grated or shaved parmesan.
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