Shaved Portobello and Arugula Salad in Parmesan Tuile

Shaved Portobello and Arugula Salad in Parmesan Tuile

From: Chef Ben de Vries, Luella, San Francisco. Yield: 12 servings.

Lemon Vinaigrette:

2 Tbsp. champagne vinegar

1 Tbsp. freshly squeezed lemon juice

1½ tsp. minced shallots

½ cup olive oil

to taste, salt and pepper

Salad:

7½ oz. grated Parmesan cheese

1 lb, 2 oz. cleaned portobello mushroo

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TAGS: Food & Drink