Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

Ingredients

• 1 teaspoon truffle oil or extravirgin olive oil
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups thinly sliced large button mushrooms (about 3/4 pound)
• 1 1/4 cups thinly sliced celery (about 4 stalks)
• 1 ounce fresh Parmigiano-Reggiano cheese, shaved

Preparation

1. Combine oil, lemon rind, lemon juice, salt, and freshly ground pepper in a small bowl.
2. Combine mushrooms and celery in a large bowl. Drizzle with oil mixture; toss gently to coat.
3. Arrange 1 cup mushroom mixture on each of 6 plates; top each serving with about 2 teaspoons shaved cheese.