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