Chef Piero Selvaggio
Porcini Salad with Grana
Category
Salad
Servings
2 - 4 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chef Piero Selvaggio
Ingredients
-
7 ounces Porcini Mushrooms
-
2 large Organic Carrots, washed and peeled
-
1 Celery Heart, sliced thin
-
3 1/2 ounces Grana Padano or Parmigiano Reggiano Cheese, shaved
-
5 1/2 tablespoons Extra Virgin Olive Oil
-
1 Organic Lemon
-
3 sprigs Italian Parsley
-
Salt and Fresh Ground Black Pepper
Directions
Clean the mushrooms by scraping the stems with a potato peeler and rubbing the caps with a damp cloth.
Slice thinly.
Julienne the carrots.
In a serving platter, place the carrots, the celery, the porcini, and the shaved cheese.
In a small bowl, make a dressing by stirring together olive oil, the juice of one lemon, the parsley, and salt and pepper to taste.
Dress the salad just before bringing it to the table.
Filed in:
Carrots,
Celery,
Dried Porcini Mushrooms,
Grana Padano,
Italian Parsley,
Organic Carrots,
Organic Celery,
Organic Lemon,
Porcini Mushrooms,
Porcini Salad with Grana,
Salad
