2 cups of canned mushroom, cut into thin slices (300g)
2 sprigs of salt with leaves, chopped
1/2 cup grated Parmesan cheese (50g)
For the dressing
1/3 cup olive oil (80ml)
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1 tablespoon chopped parsley
1 dash of black pepper
2 cups of canned mushroom, cut into thin slices (300g)
2 sprigs of salt with leaves, chopped
1/2 cup grated Parmesan cheese (50g)
For the dressing
1/3 cup olive oil (80ml)
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1 tablespoon chopped parsley
1 dash of black pepper
In a salad bowl, combine the mushroom, salt, and Parmesan
Set aside
Prepare the dressing: in a small bowl, whisk together all the ingredients with a manual whisk (chicote)
Dress the salad with the dressing, stir well, and serve immediately.
