Photo: Celery and Portobello Salad Recipe
Ingredients
- 6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle
- 4 large portobello mushroom caps, wiped clean with damp towel
- 1 cup coarsely chopped flat-leaf parsley , half a bunch
- 1 cup arugula leaves, chopped
- 1 cup torn or shredded basil leaves, about 20 leaves
- 1 lemon, juiced
- Extra virgin olive oil, for drizzling
- Salt and pepper
- Chunk of Parmigiano-Reggiano, for shavings
Directions
Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.
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By gummiebears123
highlands ranch,
on June 25, 2011
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different but tasty. Hubby not a sald guy so he didnt care for it, but I did like it. No parm cheese and it was still good
By JacquelinB
Escondido, CA
on March 03, 2008
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I have made this a couple of times this winter with soups & chili beans?my guests have loved it. It is just fantastic; so easy, you can toss it together when the main dish is ready.
Light & refreshing.
I'm sure this will be a hit at summer BBQs, too.
By salley629_7941490
Clarksburg, MD
on July 23, 2007
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Very easy and light! Perfect for the hot summer days!
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