Description
A fresh and vibrant raw mushroom salad featuring thinly sliced button mushrooms tossed in a zesty lime and cilantro olive oil dressing, topped with savory Parmigiano flakes. Perfect as a light appetizer or side dish, this salad is quick to prepare and bursting with fresh flavors.
Ingredients
Mushrooms
- 8 button mushrooms (approx. 130 g)
Dressing
- 40 g olive oil
- 1/2 lime (juiced)
- 2 tbsp fresh cilantro (chopped)
- Salt & pepper, to taste
Topping
- 30 g Parmigiano flakes
Instructions
- Prepare the mushrooms: Clean the mushrooms thoroughly to remove any residual soil. Cut each mushroom in half, then thinly slice them. Place the sliced mushrooms into a mixing bowl.
- Make the dressing: In a small jar, combine the olive oil, fresh lime juice, chopped cilantro, and a pinch of salt. Close the jar tightly and shake vigorously until the mixture is well emulsified.
- Toss the salad: Pour the dressing over the sliced mushrooms and toss gently to ensure all pieces are evenly coated with the dressing.
- Add toppings: Sprinkle the salad with Parmigiano flakes and finish with freshly cracked black pepper to taste. Serve immediately for the freshest flavor.
Notes
- Use fresh button mushrooms for the best texture and flavor.
- Feel free to substitute lime juice with lemon juice for a slightly different citrus note.
- If Parmigiano is not available, aged Pecorino Romano can be a great alternative.
- This salad is best served fresh due to the delicate texture of raw mushrooms.
- For a spicier kick, add a pinch of red chili flakes in the dressing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
