Recipe courtesy of Giada De Laurentiis

Mushroom and Pecorino Salad

Name: Mushroom and Pecorino Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Cuisine: american
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

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

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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.