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> Favorite Recipes Archive
Italian Celery and Mushroom Salad
 This is one of my favorite summer side dishes—perfect with grilled steak or chicken or as a starter.
It’s a simple recipe, but with the best quality ingredients – the freshest produce, real Parmigiano Reggiano cheese, well-aged balsamic vinegar from Modena and a green, spicy Italian olive oil. The symphony of flavors will transport you to a charming Tuscan village where you’re dining al fresco with friends. We can dream, can’t we?
| 8 |
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ounces crimini mushrooms, thinly sliced (about 3 cups) |
| 2 |
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cups thinly sliced tender celery ribs, with few leaves reserved |
| 6 |
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tablespoons olive oil |
| 2 |
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tablespoons good balsamic vinegar |
| 4 |
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ounces Parmigiano-Reggiano cheese, shaved |
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Salt and pepper to taste. |
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| 1. |
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Combine the mushrooms and celery in a large bowl |
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| 2. |
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Whisk the olive oil and balsamic vinegar in a small bowl and gently toss with the mushrooms and celery. |
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| 3. |
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Reserve a few shavings of cheese for garnishing. Gently fold the remaining cheese into the mushroom and celery salad. Season with the salt and pepper to taste. |
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| 4. |
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Serve on individual plates garnished with reserved cheese and the celery leaves. |
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Yield: 6 servings
-Ruth Lowenberg
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