Don't pay any attention to the title because I did not ever ask Paragary's for this recipe so I could not be intruding on their business, but in the course of writing about Paragary's noodles previously, I had occasion to look them up. Online references abound but what stood out from most of the mentions was that folks wanted to know about the mushroom and cheese salad.
Since I had that during our visits to Paragary's when we lived in Sacramento, I had already come up with my own version.
First make a nice lemon vinaigrette with the juice of one lemon, one small garlic clove crushed, some fresh ground pepper, a teaspoon of Dijon mustard, a half teaspoon of good salt, and about a half cup of very good olive oil. The ratios are loose since the juice of one lemon varies, but the oil should be about four times the lemon. Stir in some chopped chives or finely sliced green onions and about a tablespoon of finely chopped parsley.
Slice very fresh white mushrooms into 1/4 inch slices (should be easy for quilters), If you are prepping ahead of time (don't do this too far ahead but a couple hours is okay if...), squeeze a little bit of lemon over the mushrooms to prevent oxidation. Any more than about a quarter of a lemon will cause it to wilt the mushrooms so be judicious, and toss generously.
Cut some very good Swiss cheese (Emmenthaler or good Gruyere) in to matchstick pieces and toss with the mushrooms. Cover and refrigerate until ready to serve--remember that two hours is the maximum time before serving.
Wash some nice salad greens. This can be to your taste but we like red leaf lettuce and butter lettuce and sometimes arugula. Arrange this on salad plates.
Toss the mushroom mixture with the vinaigrette--use your own judgment about how much to add but err on the light side. Place the mushrooms and cheese on the greens and serve.
No comments:
Post a Comment