Chef Tammy Brawley of The Green Kitchen shared how to make this Fresh Mushroom and Parsley Salad.
Thanks to our sponsor Performance Food Group!
#freshfastcasual #manakinmarket #performancefoodgroup #thegreenkitchen
| Servings | Prep Time |
| 6 people | 10 min |
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Chef Tammy Brawley of The Green Kitchen shared how to make this Fresh Mushroom and Parsley Salad.
Thanks to our sponsor Performance Food Group!
#freshfastcasual #manakinmarket #performancefoodgroup #thegreenkitchen
|
Ingredients
- 1 lb Mixed mushrooms trimmed, cleaned and thinly sliced
- 1/3 cup Fresh flat-leaf parsley chopped
- 1/4 cup Extra-virgin olive oil
- 1/4 cup Fresh lemon juice
- 2 oz piece Parmesan
- Kosher salt & freshly ground black pepper
Servings: people
Instructions
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
