MUSHROOM, LEMON, GARLIC AND PARSLEY SALAD
- Servings : 3
- Preparation : 15 minutes
- Calories : 190 cal
- Carbohydrate : 7 g
- Lipid : 19 g
- Fiber : 1 g
- Protein : 3 g
Ingredients
Vinaigrette :
- 60 ml (1/4 cup) olive oil
- 30 to 45 ml (2 to 3 tbsp.) lemon juice
- 30 ml (2 tbsp.) soup) chopped parsley
- 1/2 clove garlic, finely chopped
- 5 ml (1 tsp) lemon zest
- 5 ml (1 tsp) ) maple syrup
- Salt and pepper to taste
Salade :
- 1 cup (227 g) white mushrooms (from Paris) very thinly sliced with a mandolin
- 30 ml (2 tbsp) . tablespoons) chopped fresh parsley or basil
- 1 small French shallot, finely chopped
- 15 ml (1 tbsp.) lemon zest
Steps
1 - In a bowl, mix all the vinaigrette ingredients. Set aside.
2 - In another bowl, place the sliced mushrooms, chopped parsley, French shallot and lemon zest. Add the vinaigrette to taste. Season with salt and pepper. Mix gently.
3 - Serve immediately and enjoy.
@Carole : Bonjour Carole, c’est un plaisir! Merci pour votre commentaire!
Cette salade de champignons a l’air tout à fait délicieuse. Merci de nous la partager.
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