Italian Mushroom and Celery Salad

5.0(183)

Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there’s something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.

by Martha Rose Shulman

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Servings

Serves 4

Total time

5 min

Calories / serving

196 kcal

Ingredients (8)

serves

1/2 pound cremini or white button mushrooms, very thinly slicedmushroom
4 celery stalks, from the heart of the celery, very thinly slicedcelery
2 tablespoons chopped fresh flat-leaf parsleyparsley
1 tablespoon minced chiveschive
Salt and freshly ground peppersalt-and-pepper
1 1/2 tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegarlemon-juice
1/4 cup extra-virgin olive oilolive-oil
2 ounces shaved Parmesanparmesan

Instructions (1 steps)

01Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.

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Rich recipe — supports nutrition-aware planning.