A typical Italian salad made with rocket, parmesan and raw mushrooms. Quick and simple to prepare, this is a light, tasty dish and suitable for vegetarians.
Marco recommends to serve with Ristorante Pizza Mozzarella by Dr. Oetker
Serves 2:
150g of rocket (washed)
Block of Parmesan (enough to make 20 thin shavings)
150g of button mushrooms (or vary with mushrooms like porcini)
Some extra virgin olive oil
Freshly ground black pepper
Salt
Preparation: 5 minutes
Wash and drain the rocket. With a potato peeler, make 20 shavings from the block of Parmesan. Cut the mushrooms into thin slices and mix with the rocket. Divide the rocket and mushroom mixture onto two plates or bowls, dress with olive oil, pepper and salt and cover with the shavings of Parmesan.
