Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano - SippitySup

Ingredients

• 1 bunch baby celery, roots removed with stems left in tact
• ½ pound baby shitake mushrooms, cleaned and halved (or left whole depending on size)
• 2 tablespoon fresh squeezed lemon juice
• 6 tablespoon very good olive oil
• salt
• parmigiano-reggiano
• lemon wedges & a few minced mild flavored herbs as garnish (optional)