Mushroom and Celery Salad
One of my favorite things to do in Italy is forage for mushrooms with the locals who know where the best are lurking. And even though I cannot get the same mushrooms at home, delicate types—such as oyster mushrooms—are perfect for this popular celery and mushroom salad.
4 ribs celery, sliced paper thin
1/2 pound oyster mushrooms, stems trimmed and caps thinly sliced
Juice of 1 large lemon or lime
3 tablespoons extra-virgin olive oil
Coarse sea salt, to taste
Black pepper, to taste
¼ pound Asiago cheese, or more to taste
1. Gently toss the celery and mushrooms in a bowl. Add the lemon/lime juice and olive oil. Toss again. Add salt and pepper to taste.
2. Pour onto a platter. Use a vegetable peeler to shave the Asiago cheese off the wedge, and sprinkle it over the salad.