New This Month

Mushroom-and-Celery Salad with Parmesan Cheese


This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.

  • Servings: 12

Source: Martha Stewart Living, November 2004


  • 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


  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.

Reviews Add a comment

  • 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 we all peel potatoes. Regardless...this recipe makes delicious food. Annie, Fremont, CA