Portobello Mushroom Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 147 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 1 milligrams
- Sodium
- 100 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 5 grams
- Sugar
- 2 grams
- Total: 10 min
- Prep: 10 min
Ingredients
4 portobello mushroom caps, wiped clean and very thinly sliced
4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper
A couple of handfuls shaved Parmiginao-Reggiano
Directions
- 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.