4 celery ribs, sliced paper-thin
1/2 pound oyster mushroom, stems trimmed,
Juice of 1 large lemon or lime
Extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
Asiago cheese, shaved
Gently toss the celery and mushrooms in a bowl; add the lemon juice and olive oil. Toss again. Add salt and pepper to taste.
Transfer the salad to a platter, and sprinkle the shavings of cheese over the top.
Serve at room temperature.
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