Mushroom Salad with Celery and Parmesan
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Mushroom Salad with Celery and Parmesan
Ingredients
- Aspen mushrooms - 12.3 oz
- Celery stalk - 6 pieces
- Pickled Chanterelles - 7.1 oz
- Shallot - 1 head
- Meyer Lemon Juice - 7 tablespoons
- Olive Oil - 6½ tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Banana Leaves - 8.8 oz
- Parmesan Cheese - 6 oz
Step by Step guide
Step 1
In a skillet, heat 0.5 tablespoons of olive oil over medium heat. Add the chopped mushrooms, season with salt and pepper, and sauté until soft and golden brown for a few minutes. Let cool.
Step 2
In a bowl, mix lemon juice and finely chopped shallot. Let it sit for 15 minutes, then add olive oil, salt, and pepper.
Step 3
Add the mushrooms and finely chopped celery to the dressing. Mix and let sit for 10 minutes.
Step 4
On plates, arrange the lettuce leaves, top with mushrooms, and sprinkle with Parmesan shavings.
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