Mushroom salad with celery and parmesan
4 servings
30 minutes
Mushroom salad with celery and parmesan is an elegant dish of European cuisine that combines the rich flavor of forest mushrooms, crunchy fresh celery, and the delicate saltiness of parmesan. The origins of this dish trace back to Italian and French gastronomic traditions, where mushrooms have always been valued for their rich aroma. The dressing made from lemon juice and shallots adds a light tanginess, highlighting the depth of flavor of the ingredients. The salad is perfect as a light dish before the main course or as a refined appetizer on its own. Lettuce leaves add freshness, while parmesan provides a finishing note of rich flavor. This salad can be served as part of an exquisite dinner or included in a healthy eating menu, enjoying its harmonious blend of textures and flavors.
1
In a pan, heat 0.5 tablespoons of olive oil over medium heat. Add chopped mushrooms, season with salt and pepper, and sauté until soft and golden for a few minutes. Let cool.
- White mushrooms: 350 g
- Chanterelles: 200 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 6.5 tablespoons
2
In a bowl, mix lemon juice and finely chopped shallot. Let it sit for 15 minutes, then add olive oil, salt, and pepper.
- Lemon juice: 7 tablespoons
- Shallots: 1 head
- Extra virgin olive oil: 6.5 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add mushrooms and finely chopped celery to the dressing. Mix and let it sit for 10 minutes.
- White mushrooms: 350 g
- Chanterelles: 200 g
- Celery stalk: 6 pieces
4
Place lettuce leaves on a plate, add mushrooms on top, and sprinkle with Parmesan shavings.
- Lettuce leaves: 250 g
- White mushrooms: 350 g
- Chanterelles: 200 g
- Parmesan cheese: 170 g