Celery and Mushroom Salad with Shaved Parmigiano
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Lidia Bastianich Chef Way: Lidia Bastianich prepares this salad with abalone mushroom (a hard-to-find variety of oyster mushroom) and artichokes. Easy Way: Exchange the abalone mushrooms for wild mushrooms, and leave out the time-consuming arti
Ingredients
1/4 c. plus 2 tablespoons extra-virgin olive oil
1 lb. mixed mushrooms
Salt and freshly ground pepper
2 tbsp. fresh lemon juice
3 c. thinly sliced celery (about 8 ribs)
1 c. Parmigiano-Reggiano shavings (about 3 ounces)
Instructions
In a large skillet, heat 3 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until golden, 7 to 8 minutes. Transfer to a plate and let cool slightly.
In a large bowl, whisk the remaining 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, mushrooms and cheese shavings and toss gently. Serve right away.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment