I found this recipe in America’s Test Kitchen Mediterranean Cookbook and since I had all the ingredients, decided to give it a try. I added a little and left out a little. I made notes below the recipe.
- ½ pound cremini or white button mushrooms, very thinly sliced
- 4 celery stalks, from the heart of the celery, very thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon minced chives or tarragon
- Salt and freshly ground pepper
- 1 ½ tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
- ¼ cup extra-virgin olive oil
- 2 ounces shaved Parmesan
Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
I used a little dried tarragon, as my chives are way out in the garden and probably frozen. I did not use any vinegar as the recipe from the book did not call for any, but I did use EVOO (1/4 cup) and mixed it with the lemon juice, then added the very thinly (1/8 inch or less) mushrooms and thinly sliced celery to the mix and let it set for 10 minutes.
Since I had 2 ounces of grated regiano parmesano in the refrigerator I add that, then shaved the same for the top of the salad. My garden is a little short of parsley this time of year, so I added baby arugula.
This would be a lovely salad to serve for dinner with friends, as it is a bit different, but delicious. Hope you enjoy making it.