Porcini Mushroom and Celery Salad (Insalata di Porcini e Sedano)


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


Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.

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

Add celery and soak 15 minutes, then drain in a colander.

Spread celery evenly on a clean kitchen towel.

Gently roll up towel and let stand 5 minutes.

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

Keeping stems attached, trim any discoloration from stems with paring knife.

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

Add celery, lemon juice, olive oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.

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

Porcini Mushroom and Celery Salad

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