Artichoke, Mushroom and Parmesan Salad Recipe
The artichoke heart gets softened in lemon water and thinly sliced in this quick and delicious salad.
Keywords
- lemon
- artichokes
- apple cider vinegar
- brown beech mushrooms
- mixed greens
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Cooking tools:
- Mandoline
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
- Whisk
- Peeler
- Serving platter
Ingredients
- 2 cups water
- 2 lemons
- 2 large artichokes
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 2 tablespoons olive oil
- 1 ½ cups mixed greens, washed and dried
- 1 (3.5 ounce package) brown beech mushrooms, bottom root trimmed off
- 2 tablespoons Parmesan cheese, thinly shaved
- 1/8 teaspoon freshly ground black pepper
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