Celery and Mushroom Salad

Mary Ann Esposito

One of my favorite things to do in Italy is forage for mushrooms with the locals who know where the best are lurking. And even though I cannot get the same mushrooms at home, delicate types like oyster mushrooms are perfect for this popular celery and mushroom salad.

INGREDIENTS

4 celery ribs, sliced paper-thin
1/2 pound oyster mushroom, stems trimmed,
thinly sliced
Juice of 1 large lemon or lime
Extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
Asiago cheese, shaved

DIRECTIONS

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.

item recipe is featured in Episode 0 of Season 0.

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