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8 ribs celery with leafy tops, very thinly sliced on an angle
1 large portobello mushroom, gills removed, halved and very thinly sliced
1/2 cup parsley tops, coarsely chopped
In a large bowl, toss together the celery, mushroom, and parsley. Dress with some lemon juice and drizzle in enough EVOO to just lightly coat the salad. Season with celery salt and pepper to taste.