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Ingredientes
- 1 lb Asparagus, mediun to thick trimmed
- 1/2 lb Mushrooms stems trimmed even with caps
- 4 med Radishes halved lengthwise, and sliced thin crosswise
- 2 Tbsp. Fresh lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp Salt or possibly to taste
- 1/3 c. Extra-virgin extra virgin olive oil Freshly-grnd black pepper to taste
- 1 bn Watercress coarse stems discarded
- 1/4 lb Parmesan cheese piece at room temperature
Direcciones
- With a sharp knife cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add in with radishes to asparagus. Toss salad gently.
- In a small bowl whisk together lemon juice, mustard, and salt. Add in oil in a stream, whisking, and whisk till emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
- Spread watercress on a platter and top with asparagus salad. With a vegetable peeler shave half to three-fourths of Parmesan into curls over salad, reserving remaining Parmesan for another use.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 198 | |
| Calories from Fat 155 | 78% |
| Total Fat 17.53g | 22% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 504mg | 21% |
| Potassium 121mg | 3% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.11g | 1% |
| Protein 8.27g | 13% |
