Raw Porcini Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
226
FAT
46%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

1 artichoke heart, sliced thinly on a mandolin

Parmigiano Reggiano or Pecorino Romano

1 teaspoon thyme leaves

1 cup fresh porcinis, sliced thinly on a mandolin

1 cup shucked and blanched fava beans

Salt and freshly ground black pepper

1 small head raddichio, julienned

1 tablespoon chopped parsley

1/2 cup julienned carrots

1 teaspoon minced garlic

2 lemons, juiced

1/4 cup extra-virgin olive oil

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