Mushroom-and-Celery Salad with Parmesan Cheese Recipe | Cooking | How To | Martha Stewart Recipes

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Mushroom-and-Celery Salad with Parmesan Cheese

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    This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.
    Martha Stewart Living, November Holiday 2004
    • Yield Serves 12
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    Ingredients

    • 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

    Directions

    1. Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.

    2. Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

    Recipe Reviews

    Reviews (1)

    • Couzintka
      21 May, 2013

      Mushroom lovers or committed veggies...this is a delicious recipe...flavor n texture. Personal comment...I don't like the "string" of each celery stalk. Now I peel...like we all peel potatoes. Regardless...this recipe makes delicious food.
      Annie, Fremont, CA

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