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Author Notes: This is a simple salad that contains just a few basic ingredients. The mushrooms are an important aspect of this delicious salad, so seek out the very best. However, the most interesting tastes and textures in this salad come from the celery. Too often celery is barely noticed and under appreciated. But have you ever stopped and really considered just how delicious good, farmers market celery can be? To fully appreciate this salad, I suggest you use only the very small stalks from the heart of the celery – as well as lots of the young pale-colored leaves. —Sippity Sup (Greg Henry)
pound crimini mushrooms, trimmed and thinly sliced
pale inner celery stalks with plenty of leaves attached (use a couple bunches if necessary)
cup extra-virgin olive oil
tablespoons freshly squeezed lemon juice (about 1 lemon)
teaspoon finely grated lemon zest
Pecorino Romano, to taste
freshly ground coarse black pepper, to taste
- Put the sliced mushrooms into a large bowl. Pick of all the leaves from the celery and add those to the same bowl. Thinly slice the remaining celery stalks on a diagonal 1/8″ thick. Add them to the bowl; toss to combine.
- Place olive oil, lemon juice, lemon zest, and salt into a jar. Put the lid on and shake until emulsified.
- Pour the dressing over the celery and mushroom mixture, tossing to coat.
- Divide salad between four salad plates. Give each salad a good grind of coarse black pepper and then shave large slivers of Pecorino Romano on top with a vegetable peeler. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad