Warm Salad of Two Mushrooms, Celery, and Parmesan

Name: Warm Salad of Two Mushrooms, Celery, and Parmesan
Yield: 6 servings
Ingredients: 1 tablespoon dry vermouth; 1 tablespoon lemon juice; ¼ teaspoon salt; 7 tablespoons full-flavored olive oil; 1 large garlic clove, halved; ¾ pound medium-sized chanterelles, cleaned (see Preparation); ½ pound small button mushrooms; ¾ pound soft red-leaf lettuce, rinsed and dried, torn in pieces; 1 cup tender celery heart, cut into thin julienne strips; 3 ounces soft, fresh Parmesan cheese, shredded with a vegetable peeler; 3 ounces soft, fresh Parmesan cheese, shredded with a vegetable peeler; 3 ounces soft, fresh Parmesan cheese, shredded with a vegetable peeler

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For this luxurious dish, find the freshest parmigiano-reggiano available. The special nuttiness of this famed cheese adds depth to the mushrooms and tastes wonderful with wine, which you can enjoy wholeheartedly with this vinegar-free first course.

Ingredients

1 tablespoon dry vermouth
1 tablespoon lemon juice
¼ teaspo

Starter
Gluten-free
Vegetarian

Method

Preheat oven to 450 degrees. Blend vermouth, lemon juice, salt, and 3 tablespoons oil in a small jar. Rub a serving bowl with ½ garlic clove.
Remove stems from chanterelles; reserve for another use. Cut caps into thin strips. Wipe the button mushrooms