Mushroom and Celery Salad with Parmesan Cheese

9 ingredients
9 steps

Ingredients

  • 12 ounces fresh white or cremini mushrooms, thinly sliced
  • 6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
  • 6 celery stalks
  • 7 tablespoons fresh lemon juice (2 to 3 lemons)
  • 3 tablespoons finely chopped shallot
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces mixed baby lettuces, such as mache and mesclun
  • 6 ounces Parmigiano-Reggiano cheese

Directions

  1. 1
    Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels.
  2. 2
    Thinly slice the celery, and transfer it to a bowl; cover with plastic.
  3. 3
    Refrigerate.
  4. 4
    Stir together the lemon juice and shallot.
  5. 5
    Let stand at least 15 minutes or up to 2 hours.
  6. 6
    Whisk in the oil until emulsified, and season with salt and pepper.
  7. 7
    Toss the mushrooms and celery with the dressing; let stand 10 minutes.
  8. 8
    Divide the lettuce among plates, and top with the mushroom mixture.
  9. 9
    Shave the cheese with a vegetable peeler over tops.

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