Monday, January 26, 2009

Portobello Mushroom Salad

Prep Time: 10 min
Level: Easy
Yield: 4 servings


* 4 portobello mushroom caps, wiped clean and very thinly sliced
* 4 ribs celery and their green tops, thinly sliced on an angle
* Handful flat-leaf parsley, picked of stems but left whole
* 1 lemon (Heads up: you'll need lemon zest for the pesto later,
so zest and reserve before you cut this lemon to juice it for this
* 3 tablespoons extra-virgin olive oil, eyeball it
* Coarse salt and black pepper
* A couple of handfuls shaved Parmiginao-Reggiano


Arrange the mushrooms and celery on a platter and scatter the parsley
leaves around. Squeeze the lemon juice evenly over the platter then
liberally drizzle the salad with extra-virgin olive oil, about 3
tablespoons. Season the salad with salt and lots of black pepper and
toss with your finger tips to combine. Using a vegetable peeler, shave
cheese and scatter a couple of handfuls Parmigiano-Reggiano over the


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