Monday, June 11, 2007

Mushroom Celery Parmesan Salad

12-16 oz mushrooms

Pale center stalks of 1 head celery (without leaves)

2 oz Parmesan cheese (1/2 cup shaved)

Juice of 2 lemons

1/3 cup olive oil

Salt and freshly ground pepper to taste

Wash or wipe the mushrooms, if necessary. Cut off the stems and discard them. Thinly slice the mushroom caps. Cut the celery into thin diagonal slices. Use a vegetable peeler or small knife to shave the Parmesan into thin slivers.

Combine the mushrooms, celery, and Parmesan in a serving bowl. Drizzle with the lemon juice and olive oil, and season with salt and pepper. Toss gently. Taste and adjust the seasonings. This is best served immediately, but it can be kept, refrigerated, for up to an hour before serving.

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