Mushroom and Pecorino Salad

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Island Hopping

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Prep Time:
15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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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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Comments & Reviews

recipe Mushroom and Pecorino Salad
allison austin, TX 08-12-2009
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depends on what you like...
Rated: 3 stars out of 5

This salad was good because it was fresh and healthy, but it was not mouthwatering or special. If you like strong flavors... this dish might be too subtle for your taste (even if the cheese is strong). I love all the ingredients, but they didnt come together in that "special" way. I've made close to 40 or 50 of Giada's recipes and own all her cookbooks; most of Giada's recipes are a bit stronger in flavor than this. Maybe if the mushrooms and fennel were cooked, this would be more savory. I will probably not make this again, although I might use these ingredients together and try something different... Read more
recipe Mushroom and Pecorino Salad
Scarlett Idaho Falls, ID 07-27-2009
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Not my cup of tea
Rated: 1 stars out of 5

I love all the ingredients followed directions but it was not my cup of tea.
recipe Mushroom and Pecorino Salad
Anonymous 07-05-2008
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Great with Fennel!
Rated: 5 stars out of 5

Giada mentioned in passing that fennel could be substituted for the celery. I decided to take a chance on not only this... recipe, but also with fennel (I've never eaten this veg before!). The combination in this salad was delicious. Go easy with the salt though; the pecorino is salty.Read more
recipe Mushroom and Pecorino Salad
Ashley GRAND RAPIDS, MI 06-12-2008
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Surpsingly Good
Rated: 5 stars out of 5

I was a little skeptical about this but decided to make to get rid of some left over celery. I also added a little green... onion. It was delicious! Also, if you leave the cheese out, it's actually still good the next day. I make this a lot now!Read more
recipe Mushroom and Pecorino Salad
Anonymous 03-23-2008
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Delicious!
Rated: 5 stars out of 5

This recipe is AWESOME! We could not have been happier with the taste. We actually didn't have Pecorino Romano cheese, so we... used Feta instead - YUM!Read more
recipe Mushroom and Pecorino Salad
Ann Orlando, FL 08-24-2007
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Quite a Surprise
Rated: 4 stars out of 5

I didn't think this would taste as good as it did and was really simple to put together. I certainly am making it again.