Italian Mushroom and Celery Salad

Italian Mushroom and Celery Salad


Yield: Serves 4

  •     1/2 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 (I couldn’t find chives, so I skipped this)

  •     Salt and freshly ground pepper

  •     1 1/2 tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar

  •     1/4 cup extra-virgin olive oil

  •     2 ounces shaved Parmesan (didn’t have any handy, so I skipped this as well)


  1. Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper.

  2. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables.

  3. Just before serving, toss again with the Parmesan.

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