Portobello, Parsley & Celery Salad with Shaved Pecorino
HOME > Recipes > Portobello, Parsley & Celery Salad with Shaved Pecorino

Portobello, Parsley & Celery Salad with Shaved Pecorino

Celery stalks, portobello mushroom caps, and shaved pecorino make for a cool salad with plenty of crunch.

Ingredients

  • 7 large portobello mushroom caps, wiped clean with a damp cloth

  • 4 stalks celery with leafy tops, very thinly sliced on bias

  • 1 cup packed flat-leaf parsley leaves

  • Juice of 2 small lemons

  • ¼ cup EVOO

  • Fine sea salt

  • Coarse black pepper

  • 1 cup loosely packed shaved pecorino (use a vegetable peeler)

    • 7 large portobello mushroom caps, wiped clean with a damp cloth

    • 4 stalks celery with leafy tops, very thinly sliced on bias

    • 1 cup packed flat-leaf parsley leaves

    • Juice of 2 small lemons

    • ¼ cup EVOO

    • Fine sea salt

    • Coarse black pepper

    • 1 cup loosely packed shaved pecorino (use a vegetable peeler)

Preparation

Step 1

Gently scrape gills from the mushrooms. Very thinly slice the mushrooms (be patient—the thinner the better here) and place in a large bowl. Add the celery and parsley. Toss gently with the lemon juice. Add the oil and season with salt and pepper; toss. To serve, add the pecorino and toss again gently.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
Rach creates a recipe inspired by pizza purchased in Rome, near Campo de' Fiori.Get ready...