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

Nutrition Info

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings
Nutrition Info

Ingredients

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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.

My Private Notes

Show: Everyday Italian

Episode: Island Hopping

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Mushroom and Pecorino Salad

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