- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Mario Batali
Ingredients
- 2 large Celery Root (Celeriac)
- 2 bunches Arugula washed and spun dry
- 1/2 cup Extra Virgin Olive Oil
- 1/2 Organic Lemon juice freshly squeezed
- Salt
- 1 pound Parmigiano Reggiano Cheese
- 8 ounces Porcini Mushrooms sliced paper thin
Directions
Use a paring knife to peel the celery roots, cutting out any blemishes. Slice paper thin using a sharp knife or mandolin. Place 5 or 6 slices on each of 4 plates.
In a mixing bowl, dress the arugula with ¼ cup of the olive oil, lemon juice, and salt, and divide among the plates. Shave the Parmigiano-Reggiano over each plate and then blanket with the paper-thin slices of porcini mushrooms. Drizzle a tablespoon of the remaining oil over each salad and serve.
Note: per Mario Batali recipe, used entire 1 # cheese and added salt (1/2 teaspoon);per Mario
Batali recipe retained 4 serving sizes; used 3 pounds celery root for 2 large; used 5 cups raw
chop arugula; fresh porcini nutritionals n/a -- used fresh portabella in NA
