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Celery and Mushroom Salad

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.


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


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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