Celery & Mushroom Salad with Parmesan

From Cooking Light, March 2006:  In a simple dish like this, flavor balance is essential. Sample the dressing before coating the vegetables, and adjust the lemon juice to suit your taste. The flavor of the extra virgin olive oil will greatly influence how this dish tastes. Add salt a little at a time until the dressing tastes properly seasoned. Add freshly ground black pepper, if desired.

Yield:  5 servings (serving size: 1 cup)

4 cups sliced cremini mushrooms
2 cups thinly sliced celery
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice, divided
1/2 teaspoon salt, divided
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Combine mushrooms and celery in a large bowl. Combine oil, 1 tablespoon juice, and 1/4 teaspoon salt in a small bowl, stirring well with a whisk. Taste oil mixture; add remaining 1 tablespoon juice and 1/4 teaspoon salt, if needed.

Add oil mixture to mushroom mixture; toss gently. Taste again; if any remaining juice and salt have not yet been added, stir in, if needed. Top with cheese.
CALORIES 117 (67% from fat); FAT 8.7g (sat 2.7g,mono 5.2g,poly 0.6g); IRON 0.4mg; CHOLESTEROL 8mg; CALCIUM 168mg; CARBOHYDRATE 4.9g; SODIUM 466mg; PROTEIN 5.9g; FIBER 1.2g

This salad makes friends easily.  Try adding baby greens, finely shredded cabbage, radicchio, pickled beets, and/or wheat berries.

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Published in: on January 3, 2011 at 4:21 pm  Comments (1)  

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  1. […] Course: Ham with Sweet Hot Mustard Karen’s Famous Deviled Eggs Italian Mushroom & Celery Salad (by Mom) Aunt Kristin’s Tabbouli with Yogurt Sauce Sweet Corn Bread Pudding (by Cindy) Scalloped […]


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