Ingredients

• 1 Vidalia onion, peeled (about 6 ounces)
• 3 cups white button mushrooms (about 8 ounces), sliced thinly, ends trimmed
• 1 cup fresh parsley leaves
• Juice of 1 lemon (about 3 tablespoons)
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

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Instructions

1. Halve the onion and slice as thinly and evenly as you can, no thicker than 1/8 inch. (A mandoline works well for this, but you can do it with a sharp knife and some patience.) Add the onions, mushroom slices and parsley to a large bowl.
2. In a small bowl, whisk the lemon juice and olive oil. Ladle the dressing over the salad and toss to combine. Season with salt and pepper.