Clementine’s White Mushroom Salad

In this salad, super-thin slices of plain old button mushrooms take a bath in a lemony-tart dressing, transforming them into something many of us might have never guessed was possible: raw mushrooms you can’t stop eating. 

Here is a recipe that, on paper, might sound a little simple. Boring, maybe? But that’s just on paper.

Because when you take a bite of the White Mushroom Salad that chef John Russ and his pastry-chef wife Elise serve at their San Antonio restaurant Clementine, you’re going to understand why John is one of five James Beard Foundation finalists in the category of best Texas chef for 2023. (Also worth mentioning: he’s the only finalist in San Antonio.)

In this salad, super-thin slices of plain old button mushrooms take a bath in a lemony-tart dressing, transforming them into something many of us might have never guessed was possible: raw mushrooms you can’t stop eating. Toss in all the parsley, some paper-thin red onion slices, crunchy radishes (also thin), pomegranate seeds, and shaved parm, and you have a salad that is as surprising as it is delicious.

Not to worry if this sounds amazing and you aren’t in San Antonio. The Russes shared their recipe, and it’s easy enough to make at home tonight.

Clementine’s White Mushroom Salad

8 ounces fresh white button mushrooms, sliced as thin as you can manage
4 ounces good olive oil
4 ounces freshly-squeezed lemon juice, preferably Meyer lemon
1 bunch Italian parsley, chopped fine
½ red onion, sliced as thin as you can manage
2 small red radishes, sliced as thin as you can manage
2 lemons, cut into segments minus the skin and pith
1 cup pomegranate seeds
3 ounces pecorino cheese (parmesan can substitute), shaved with a vegetable peeler
Salt and freshly ground pepper to taste

In a large bowl, combine all the ingredients except the cheese. Toss gently. Shave the cheese over the top of the tossed salad just prior to serving.