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

Name: Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano
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 tablespoons fresh squeezed lemon juice; 6 tablespoons very good olive oil; salt; parmigiano-reggiano; lemon wedges & a few minced mild flavored herbs as garnish (optional)

www.sippitysup.com

View full recipe on www.sippitysup.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sippitysup.com.

Share this recipe:

Cooking tools:

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 tablespoons fresh squeezed lemon juice
6 tablespoons very good olive oil
salt
parmigiano-reggiano
lemon wedges & a few minced mild flavored herbs as garnish (optional)