5 large celery ribs (about 3/4 lb)
1 tablespoon plus 1/4 teaspoon salt
1/2 lb fresh porcini mushrooms
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/8 teaspoon black pepper
1 (6-oz) piece Parmigiano-Reggiano cheese

Directions:

Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved.

Spread celery evenly on a clean kitchen towel.

Wipe mushrooms with paper towels to remove any dirt or grit.

Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl.

Divide salad among 6 plates. Just before serving, use a vegetable peeler to shave cheese to taste over each salad. Serves 6.