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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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