Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Risotto with Wild Mushrooms and Scallops

Recipe courtesy of Tyler Florence

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Arctic Char with Mushrooms

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.