The salad with mushrooms and parmesan is a simple and quick side dish, perfect to accompany meat-based main courses or simply to enjoy as a main dish by adding bread croutons. For the salad, I chose iceberg lettuce, with wide and crunchy leaves, but you can opt for the variety you prefer. This is then enriched with raw sliced champignon mushrooms and flakes of Grana Padano (or Parmigiano Reggiano or similar). Everything is seasoned to taste with high-quality extra virgin olive oil, vinegar, or lemon juice depending on your preference, salt, and pepper.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: No Cooking
- Cuisine: Vegetarian
- Seasonality: All Seasons
Ingredients
- 3.5 oz champignon mushrooms
- 1.75 oz Iceberg lettuce (or another variety)
- 1.5 oz Grana Padano DOP (or Parmigiano Reggiano)
- to taste lemon juice (or vinegar)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Bowl
- Salad Spinner
- Cloth
- Salad Bowl
- Spoon
- Fork
Steps
To prepare the salad with mushrooms and Parmesan…
Take the head of iceberg lettuce or the variety you prefer, separate the leaves, wash them and let them drain in the salad spinner to remove excess water.
Then take the champignon mushrooms, remove the end of the stem with a knife, and clean them with a damp cloth to remove any remaining soil. Then slice them with the knife.
Now take the salad bowl, add the washed and chopped lettuce, add the cleaned and sliced champignon mushrooms, and finally the Grana Padano sliced into flakes with the knife.
Finally, season the salad with extra virgin olive oil, lemon juice or vinegar (wine, balsamic, or apple), salt, and pepper. Mix everything with a spoon and fork. Serve the salad with the main course you prefer.
