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Sometimes salads full of little bits of a thousand things are fun & satisfying. Things like candied nuts & pomegranate seeds & bits of cheese & croutons or fruity things. But sometimes minimalist salads are fun, too. My two favorite salads of all time are of the latter variety. The first is one I put on top of pizzas all the time – a simple arugula & shaved Parmesan salad.
The other is this salad I present today. They served it at what used to be my favorite Italian place in Los Angeles – Chianti. It was a dark room with booths & opera playing & the food was simple & lovely. I always got this salad.
There are really just three ingredients & they are all equally important. If you do not like mushrooms – this salad ain’t gonna work. If the light bitterness of the endive bugs you – ditto. And if a salad made of about 1/3 shaved Parmesan is not on your diet – skip this guy. But if you like those three things – this will be pure joy for you. Light & clean & simple & so good with a crisp glass of white wine!
Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil
(salad for one)
5 large mushrooms – sliced
2 heads endive – sliced
Parmesan – shaved (or vegan alternative)
Toss the mushrooms in a little olive oil & lemon juice & some salt. Go light but just add enough to get some on all the mushroom slices. These can sit for a while or be used immediately. Letting them sit a bit is good, though, because the mushrooms absorb the flavors, soften a bit & take on a richer color.
Make a dressing with about 1/4 cup olive oil & the juice of 1/2 a lemon & some S&P. Taste & adjust the flavors to your palate.
Then simply toss the endive with the a boat load of shaved Parmesan & the mushrooms. Drizzle with the dressing & eat this fucker up!