Italian Celery and Mushroom Salad
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Celery, ribs (8)
- Italian flat-leaf parsley (1/4 cup)
- Mushrooms (1 pound)
- Cooking & Baking
- Olive oil, Extra Virgin (7 tablespoons)
- Sea salt and freshly ground black pepper (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- Parmigiano reggiano cheese (1 cup)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published March 8, 2012 (11 months ago).
7 people saved this recipe.
