Shaved Celery and Mushroom Salad with Pecorino








4 cups very thinly bias-sliced celery

4 cups thinly sliced fresh cremini mushrooms

1/2 cup coarsely snipped fresh parsley

1 Recipe Basic Vinaigrette

4 – 5 teaspoons lemon juice

1 teaspoon sea salt flakes

2 ounces Pecorino Romano cheese, shaved

  1. In an extra-large bowl combine celery, mushrooms, and parsley.
  2. For dressing, in a screw-top jar combine Basic Vinaigrette and lemon juice. Cover and shake well. Drizzle dressing over celery mixture and sprinkle with salt; toss gently to coat. Top with cheese.

From the Test Kitchen

Out of celery? Use shaved fennel instead. Want to cook the mushrooms? Saute them in one tablespoon olive oil and one clove of minced garlic until golden. Can’t find Pecorino Romano cheese? Use Parmesan instead.

Basic Vinaigrette

1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons white wine vinegar

  1. In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well.

From the Test Kitchen

For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.

Nutrition Facts (Shaved Celery and Mushroom Salad with Pecorino)

Per serving: 146 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 10 mg chol. , 561 mg sodium , 5 g carb. , 2 g fiber , 3 g sugar , 6 g pro.