Celery and Shitake Mushroom Salad
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
1/4 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 www.food52.com