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Salad
Italian
4 servings
20 minutes
0 minutes
2 large celery roots (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
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.
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