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Clementine’s White Mushroom Salad
In this salad, super-thin slices of plain old button mushrooms take a bath in a lemony-tart dressing, transforming them into something many of us might have never guessed was possible: raw mushrooms you can’t stop eating.
Chef John Russ – one of five James Beard Foundation finalists in the category of best Texas chef for 2023 – and his pastry-chef wife Elise, serve this dish at their San Antonio restaurant Clementine.
8 ounces fresh white button mushrooms, sliced as thin as you can manage
4 ounces good olive oil
4 ounces freshly-squeezed lemon juice, preferably Meyer lemon
1 bunch Italian parsley, chopped fine
½ red onion, sliced as thin as you can manage
2 small red radishes, sliced as thin as you can manage
2 lemons, cut into segments minus the skin and pith
1 cup pomegranate seeds
3 ounces pecorino cheese (parmesan can substitute), shaved with a vegetable peeler
Salt and freshly ground pepper to taste
In a large bowl, combine all the ingredients except the cheese. Toss gently. Shave the cheese over the top of the tossed salad just prior to serving.
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