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Salad
Salad
2 - 4 servings
20 minutes
0 minutes
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
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.
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