© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

This super-fresh salad is loaded with raw vegetables and tossed with a tangy lemon dressing. Slideshow: More Fresh Salads

How to Make It

Step 1    

In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.

Step 2    

Spread the mushrooms on a platter and top with the carrots and beets. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.

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