The crunch factor of the celery in this salad coupled with shitake mushrooms is an interesting and tasty combination coupled with parmesan cheese and lemon vinaigrette.  It’s a great dinner salad and a nice main dish for lunch.

7 tablespoons Extra Virgin Olive Oil, divided
1 pound mushrooms, delicate varieties such as cremini, oyster, or shiitake are best, wiped clean as sliced as thin as possible
2 tablespoons fresh lemon juice
8 ribs celery, shaved paper-thin (use a mandolin if you have one)
1 cup shaved Parmigiano Reggiano cheese
sea salt and freshly ground black pepper, to taste
1/cup chopped Italian flat-leaf parsley

Sauté the mushrooms until golden brown in a skillet in 3 tablespoons of olive oil over medium heat for 5-6 minutes.  Season with salt and pepper and then set aside to cool.
Whisk the remaining 4 tablespoons olive oil and lemon juice.
Add salt and pepper to taste
In a large bowl, add the celery, cooled mushrooms, cheese, parsley, and toss.
Adjust seasoning and serve.

Thanks to

Related Posts