Follow these steps for perfect results
truffle oil
lemon rind
grated
lemon juice
fresh
salt
black pepper
freshly ground
button mushrooms
thinly sliced
celery
thinly sliced
Parmigiano-Reggiano cheese
shaved
Combine truffle oil, lemon rind, lemon juice, salt, and pepper in a small bowl.
In a large bowl, mix together thinly sliced mushrooms and celery.
Drizzle the oil mixture over the mushroom and celery mixture.
Gently toss to coat all ingredients evenly.
Arrange 1 cup of the mushroom mixture on each of 6 plates.
Top each serving with about 2 teaspoons of shaved Parmigiano-Reggiano cheese.
Serve immediately.
Expert advice for the best results
Use a mandoline for uniformly thin mushroom slices.
Chill the salad for 30 minutes before serving to enhance the flavors.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance, but add cheese just before serving.
Arrange the salad in a mound on each plate, topping with shaved cheese.
Serve as a side dish with grilled chicken or fish.
Serve as an appetizer with crusty bread.
Crisp and refreshing
Discover the story behind this recipe
Truffle oil and Parmigiano-Reggiano are iconic Italian ingredients.
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