Ingredients

serves 6 to 8

　　1/4 cup fresh lemon juice (about 2 lemons)

　　1 tablespoon coarsely chopped fresh oregano

　　1 tablespoon coarsely chopped fresh flat-leaf parsley

　　1 tablespoon coarsely chopped fresh marjoram

　　1 teaspoon coarse salt

　　Freshly ground pepper

　　3/4 cup extra-virgin olive oil, plus more for drizzling

　　6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)

　　2 bunches arugula (about 1 pound)

　　1/2 small head radicchio (about 8 ounces), thinly sliced

　　3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

　　

Step 1

In a large bowl, whisk together the lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in the oil. Reserve 1 tablespoon dressing; set aside. Add the mushrooms to the remaining dressing, and toss to combine. Set aside.

　　

Step 2

Toss together the arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with the Parmesan cheese, and drizzle with oil. Season with pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.