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Celery and Portobello Salad


  • 6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle

  • 4 large portobello mushroom caps, wiped clean with damp towel

  • 1 cup coarsely chopped flat-leaf parsley , half a bunch

  • 1 cup arugula leaves, chopped

  • 1 cup torn or shredded basil leaves, about 20 leaves

  • 1 lemon, juiced

  • Extra virgin olive oil (EVOO), for drizzling

  • Salt and pepper

  • Chunk of Parmigiano Reggiano, for shavings


Combine salad ingredients and dress with lemon juice and EVOO. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.