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Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano

Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano
By jgreghenry Published September 2, 2009

Description

This is an unusual salad, it's flavors are as fresh as spring. Understandably, baby celery may be hard to find. You may substitute the young, light colored inside stalks from a bunch of celery. Leaves and all.

Prep time: 5 minutes
Yield:1 ()

Ingredients:

  • 1 bn baby celery, roots removed with stems left in tact
  • 0.5 lb baby shitake mushrooms, cleaned and halved (or left whole depending on size)
  • 2 T fresh squeezed lemon juice
  • 6 T very good olive oil
  • 0 salt
  • 0 parmigiano-reggiano
  • 0 lemon wedges & a few minced mild flavored herbs as garnish (optional)

Summary

Yield
Servings
Prep time5 minutes
RecipeSpring
Ingredientsshitake parmesan lemon celery

Directions

1. Divide the baby celery into 4 equal portions and lay them across individual salad plates.
2. Add the lemon juice and olive oil with a pinch of salt into a small bow. It is important to use the very best olive oil as every ingredient is key and cannot hide in this simple salad. Whisk the dressing together until well combined.
3. Toss a few mushrooms onto each plate and drizzle everything with the lemon dressing.
4. Serve with plenty of shaved or grated Parmigiano-Reggiano, lemon wedges and a very light sprinkling of mild herbs (optional)

Notes:

serves 4
The celery and mushrooms can be cleaned and prepped the day before. Store them separately in barely dampened paper towels and sealed into a plastic bag.