Carrot Salad with Mushrooms and Herbs

Ingredients

• 1/4 cup extra-virgin olive oil
• plus more for drizzling
• 1/4 cup fresh lemon juice
• 1/2 cup chopped mixed herbs
• such as chives and parsley
• Kosher salt
• Coarsely ground pepper
• 1/2 pound carrots
• peeled and very thinly sliced
• preferably on a mandoline
• 2 medium golden beets
• peeled and very thinly sliced
• preferably on a mandoline
• 6 ounces white button or cremini mushrooms
• very thinly sliced
• Parmigiano-Reggiano shavings
• for garnish

Instructions

1. In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper.
2. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.
3. Spread the mushrooms on a platter and top with the carrots and beets.
4. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.