Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there’s something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.
Ingredients
- ½ pound cremini or white button mushrooms, very thinly sliced
- 4 celery stalks, from the heart of the celery, very thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon minced chives
- Salt and freshly ground pepper
- 1 ½ tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
- ¼ cup extra-virgin olive oil
- 2 ounces shaved Parmesan
- Nutritional Information
Nutritional analysis per serving (4 servings)
192 calories; 17 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 9 milligrams cholesterol; 213 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
5 minutes
Dining and Cooking