1 head of radicchio
1 cup (chopped) of fresh Paris mushrooms, sliced
1 tablespoon of chopped fresh parsley
1 cup (chopped) of fresh strawberries, halved
1 tomato-cut into wedges
1/4 cup (chilled) extra-virgin olive oil
Juice from 3 lemons
1 tablespoon Dijon mustard
Pinch of salt
Pinch of black pepper
For assembling
200g white cheese, fresh
1 tablespoon chopped fresh basil
1 head of radicchio
1 cup (chopped) of fresh Paris mushrooms, sliced
1 tablespoon of chopped fresh parsley
1 cup (chopped) of fresh strawberries, halved
1 tomato-cut into wedges
1/4 cup (chilled) extra-virgin olive oil
Juice from 3 lemons
1 tablespoon Dijon mustard
Pinch of salt
Pinch of black pepper
For assembling
200g white cheese, fresh
1 tablespoon chopped fresh basil
Step 1
Wash and dry the radicchio leaves thoroughly
Set aside
Pat dry the mushrooms with paper towels and reserve
Step 2
In a bowl, combine the mushrooms, half of the olive oil, half of the lemon juice, and parsley
Toss gently to combine and let it marinate in the refrigerator for 30 minutes
Step 3
Mix together the remaining lemon juice and olive oil with Dijon mustard
Season with salt and black pepper
Distribute all ingredients onto plates, garnish with basil, and drizzle with the dressing.
