mushroom salad
Mushroom salad with truffle oil
Serves 6
1 tsp truffle oil or extra virgin olive oil
½ tsp grated lemon rind
2 tbsp fresh lemon juice
¼ tsp salt
¼ teaspoon freshly ground black pepper
5 cups thinly sliced large button mushrooms
1¼ cups thinly sliced celery
30g fresh Parmigiano-Reggiano cheese, shaved
First
Combine oil, lemon rind, lemon juice, salt, and freshly ground pepper in a
small bowl. Mix mushrooms and celery in a large bowl. Drizzle with oil mixture
and then toss gently to coat.
Second
Arrange the mushroom mixture on plates and top each serving with about 2 tsp
of shaved cheese.