Mushroom and Celery Salad

Serves 4

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.

Ingredients

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

Directions

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.