| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound white button mushrooms, thinly sliced
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 large celery stalks, thinly sliced crosswise
- 1/2 cup chopped fresh parsley leaves
- 1 cup (about 5-ounces) crumbled Pecorino Romano
Instructions
- Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 25 mg |
| Sodium | 380 mg |
Reviews
Excellent salad. Very tasty and healthy
I was initially skeptical after reading the reviews, but oh my goodness, on the first bite, the flavors just sang in my mouth! The cheese is the key ingredient in this dish. Also, you have to coat the celery and mushrooms well and make sure they are well seasoned. Such a nice change from our usual green salad. Will definitely make it again!
I agreed with everyone else about the blandness initially. However, this is an amazing salad with 2 small changes. First, Use baby portabellas instead of white button mushrooms. I am not a big mushroom fan, but this really makes a difference in my opinion. Second, Add about 1/4 cup of balsamic vinegar and the balsamic with the cheese and parsley, soaking into the mushroom. It really makes it stellar.
I tried this even tho I thought it was a strange combo, I don’t like freash mushrooms so I cooked mine in butter. It wasn’t too bad but needs something, maybe fresh bell peppers.
I found it a bit bland, so added onions & roasted pinenuts. My husband loved it!
It might be due to the lack of really fresh ingredients, but I also found this recipe to be bland. So I added Lemon, Fresh Garlic, a Gala apple, and walnuts. I was a great success. I will however try this again when I can go to my local farmers markets ans get fresh local produce, as I know that realy effectsthe taste.
i thought it tasted bland so i added garlic salt, some nuts, almonds and walnuts toasted and some farmers cheese as well as red and green onion. Finally a dash or two of red pepper flakes. mmm. really tasty
I wasn’t sure about trying this, but when confronted with needing a salad and having discovered that my greens weren’t fresh, I made this. Fortunately I’d seen this and a similar recipe recently. My mushrooms were sliced baby bellas, but I think I’d enjoy the milder button ones as well. Having really nice crunchy tasty celery with some leaves included on hand was a bonus for me and also having some high quality olive oil on hand too.
A couple drops of fresh lemon juice added a nice fresh touch. (Saw this on a similar recipe on 30 minute meals).
I would definitely make this as an easy salad to take to potlucks and also one to serve to guests and family at home. No greens to mess with—celery and mushrooms can be sliced ahead. I made my mushrooms and celery in seperate containers (mushrooms not sealed) complete with salt pepper and oil a couple of hours before putting the salad together. It was perfect with a take-out pizza from an Italian Pizzaria:)
This salad was good because it was fresh and healthy, but it was not mouthwatering or special. If you like strong flavors this dish might be too subtle for your taste (even if the cheese is strong). I love all the ingredients, but they didnt come together in that “special” way. I’ve made close to 40 or 50 of Giada’s recipes and own all her cookbooks; most of Giada’s recipes are a bit stronger in flavor than this. Maybe if the mushrooms and fennel were cooked, this would be more savory. I will probably not make this again, although I might use these ingredients together and try something different…
I love all the ingredients followed directions but it was not my cup of tea.