Mushrooms and celery salad with pecorino romano

November 5, 2016 Published by Dina

Mushrooms are best in the fall and I am trying to use them in various dishes. This simple salad is made with the “normal” white and cremini mushrooms sliced very thin and combined with thinly sliced celery and shaved pecorino. The magenta salt you see the image is a wild berry salt from Iceland, I brought it back from a recent visit, but you can use pink Himalayan salt or any interesting salt that is available to you.

I like the sharp flavour of pecorino with this salad but parmesan also works so use either one. Shave the cheese rather than grate it for this salad to keep with the thinly sliced texture of the mushrooms and celery. The pomegranate seeds add a little tangy sweetness, if you have them use them but it’s not a must.

Mushroom and celery salad with shaved pecorino

Mushroom and celery salad with shaved pecorino


4 white mushrooms

4 cremini mushrooms (brown)

2 stalks celery

Juice of one small lemon

2 tablespoons olive oil

Salt and pepper

2 cups salad greens

1/2 cup pomegranate seeds

6 toasted pieces of thinly sliced baguette brushed with olive oil


Slice the mushrooms thinly (1/8″) and place in a bowl.

Slice the celery stalks into thin slices (1/8′) and add to the mushrooms.

Grate the lemon peel over the mushrooms, then squeeze the juice over.

Add the oil, salt and pepper and gently mix.

Lay a bed of green on each plate, pile the mushroom-celery mixture over, garnish with the toasted baguette.

Serve immediately.

Mushroom and celery salad with shaved pecorino



  • Colleen says:

    This salad is so simple but sounds so delicious, Dina. I love mushrooms, so must try this soon, although I wish I had that salt, it sounds fantastic!

    • Dina says:

      Thanks Colleen, mushrooms are good right now, I have been having fun with them in many dishes. I’ll give you some of the salt when I see you. It’s fun. I should have brought more.