| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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 salad.)
- 3 tablespoons extra-virgin olive oil, eyeball it
- Coarse salt and black pepper
- A couple of handfuls shaved Parmiginao-Reggiano
Instructions
- 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 salad.
Nutrition Facts
| Calories | 147 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 1 milligrams |
| Sodium | 100 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2 grams |
| Protein | 5 grams |
| Sugar | 2 grams |
Reviews
This recipe is an old classic, with only moderate modern variations. I’m fond of Argentinian chef Francis Mallmanns variation- essentially the same minus parsley- and prana gradano rather than parmig regg.
The dish is surprisingly savory and meaty. The extra virgin and lemon dominate the subtle aroma of the raw celery and portabello, but they still contribute meaty crunch and texture, a creaminess from the portables, and savory glutamaic acid of both the parm and mushroom.
A good dish, but not complete on its own. Serve with Pinot noir and country bread as a side or small lunch.
I actually sauteed my mushrooms and red onions in butter (since I love sauteing anything in butter and someone commented earlier that portobello mushrooms can be carcinogenic if not cooked), added a little bit of spring greens and followed the rest of the recipe. The salad turned out exceptionally fabulous! I made a vegetable lentil soup and put some pesto on toasted baguette as a side and made it a light but satisfying dinner.
I made this salad to go along with an old family recipe for Hungarian vegetable soup. It was delicious, and the flavors were complementary to the rest of the meal. I did add in some fresh basil as I had it on hand, and it just added to the deliciousness! I will definitely make this again.
I loved this salad, although I made a few changes. Parmiginao- Reggiano cheese is very expensive so I just sprinkled parmesan on it and I added a bit of red onion and used regular parsley as none of my grocery stores carry flat leaf parsley. ( go figure)
Anyway, it was delicious. I wanted to take some for lunch the next day but my husband ate the rest. It must have been good for a man to have a second helping of salad.
Anyway, it was delicious. I wanted to take some for lunch the next day but my husband ate the rest. It must have been good for a man to have a second helping of salad.
Made this salad for lunch and enjoyed it very much. Didn’t have lemon so I used 1/2 of lime instead. Didn’t have the cheese, didn’t miss it. Added red onion. It was tasty, refreshing, and easy. Will definitely make it again especially in the summer. That Rachael, she can cook!
I’m a big fan of raw mushrooms, so when I saw a salad that made them the star of the recipe I was very excited. You might think this combo is a bit odd, but you must try it. I used baby bellas because they looked better in my grocery store. I will make again.
needs help big time.
This salads was very filling, savory and fun to do, my friends loved it, keep up the good work.
This is one of those combinations that you intially kind of question . . . and then you think, well, maybe. Turns out to be an outstanding flavor combination and one of my husband’s favorite salads. “Katie, don’t forget how you did this”….. LOL……..
this is a very very tasty salad.. I have made this salad and i am only 16 years of age… I think it is delicious….