Mushroom salad with celery, arugula and basil
4 servings
60 minutes
Mushroom salad with celery, arugula, and basil is a harmony of freshness and rich aromas. Its roots trace back to European cuisine, where simplicity and natural ingredients are valued above all. The combination of crunchy celery, tender portobello mushrooms, and fragrant herbs makes this salad light and refreshing. Lemon juice adds a subtle tang, while olive oil ties the flavors together. The finishing touch is the parmesan shavings that add depth and zest. This salad is perfect as a standalone dish or an accompaniment to fish and meat dishes.
1
In a bowl, mix chopped celery, thinly sliced mushrooms, parsley, chopped arugula, and chopped basil.
- Celery stalks with leaves: 6 pieces
- Portobello mushrooms: 4 pieces
- Chopped parsley: 1 glass
- Rocket (arugula): 70 g
- Basil leaves: 20 pieces
2
Sprinkle the salad with lemon juice and olive oil. Add salt and pepper, and mix well.
- Lemon: 1 piece
- Extra virgin olive oil: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
3
Transfer to a serving bowl, sprinkle with Parmesan shavings, and serve.
- Parmesan (Parmigiano Reggiano): to taste
