Portobello, Parsley & Celery Salad with Shaved Pecorino
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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.

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