Celery and Mushroom Salad

This is the most refreshing, easiest to make, and delicious salad.

Fresh celery sliced thinly and white button mushrooms sliced paper thin all combined with chunks of parmesan cheese. Traditionally this salad is made with italian parsley, but I decided to mix it up and used crisp, cold romaine lettuce.

This salad comes together in minutes. The dressing is as simple as the whole salad is, good rich olive oil, lemon juice, salt, and pepper. That’s it!

This salad speaks for itself, it doesn’t need anything fancy or anything else to adorn it, the ingredients are crisp, fresh and just perfect.

How I made this Celery and Mushroom Salad:

Rinse and dry the mushrooms, remove the stems. 

Tip! I normally do not wash mushrooms, I clean them with a moistened towel, but since these mushrooms will be eaten raw, I prefer to clean them up a bit more than I usually would. 

Slice the mushrooms as thinly as you possibly can, almost paper thin. Place in a salad bowl. 

Slice the celery thinly as well. Place in the same salad bowl as the mushrooms.

Tip! Cut the celery in a diagonal, it gives it a prettier look. 

Cut the romaine lettuce in thin strips. Place in the salad bowl. 

Cut the parmesan cheese in small chucks. Add to the salad bowl. 

Tip! I like to use the tip of the knife to break apart the cheese into rough looking chunks. 

Mix all the ingredients in the salad bowl so they are evenly distributed. 

Now, let’s make the dressing for this celery and mushroom salad

In a small bowl, mix the lemon juice, extra virgin olive oil, salt and pepper, whisk to mix well. 

Serve the salad on a plate and drizzle the dressing on top. 

Tip! I prefer to dress the salad in the individual plates because the dressing can wilt the lettuce and mushrooms very quickly. Dressing the salad in individual servings makes it stay fresh longer.