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Haunted Masquerade Dinner Party: Asparagus and Mushroom Salad with Shaved Parmesan

PHOTO
Courtesy of Sara Moulton.

Show: Cooking Live, Food Network.

Prep Time: 25 minutes
Yield: 6 servings

1 pound medium to thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
Freshly ground black pepper
1 bunch watercress, coarse stems discarded
1/4-pound piece Parmesan, room temperature

With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently. In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad. Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use.
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