Mushroom and Pecorino Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound white button mushrooms, thinly sliced
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 large celery stalks, thinly sliced crosswise
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup (about 5-ounces) crumbled Pecorino Romano
Directions

Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.


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    Not what you're looking for? Try:

    Mushroom-Pecorino Salad

    Recipe courtesy of Food Network Kitchen