Celery and Mushroom Salad with Parmigiano-Reggiano
5 servings (serving size: 1 cup)
4 cups sliced cremini mushrooms
2 cups thinly sliced celery
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice, divided
1/2 teaspoon salt, divided
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
How to Make It
Combine mushrooms and celery in a large bowl. Combine oil, 1 tablespoon juice, and 1/4 teaspoon salt in a small bowl, stirring well with a whisk. Taste oil mixture; add remaining 1 tablespoon juice and 1/4 teaspoon salt, if needed.
Add oil mixture to mushroom mixture; toss gently. Taste again; if any remaining juice and salt have not yet been added, stir in, if needed. Top with cheese.