Food & Cooking Recipes Salad Recipes Mushroom-and-Celery Salad with Parmesan Cheese 4.4 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms. 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 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. 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. Rate it Print