Mushrooms and celery salad with pecorino romano
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.
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.