Mixed Mushroom Salad

• 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

1. In a large bowl, whisk together the lemon juice, herbs, salt, and 1/2 teaspoon pepper.
2. Whisk in the oil.
3. Reserve 1 tablespoon dressing; set aside.
4. Add the mushrooms to the remaining dressing, and toss to combine.
5. Set aside.
6. Toss together the arugula, radicchio, and reserved dressing.
7. Arrange on a large platter.
8. Top with the mushroom mixture.
9. Sprinkle with the Parmesan cheese, and drizzle with oil.
10. Season with pepper.

lemon juice, fresh oregano, parsley, fresh marjoram, coarse salt, freshly ground pepper, extravirgin olive oil, mushrooms, arugula, head radicchio, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/mixed-mushroom-salad-392402 (may not work)