Mushroom-and-Celery Salad with Parmesan Cheese


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


  • 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.

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