Mushroom salad with Pecorino-Romano cheese and celery
4 servings
60 minutes
Mushroom salad with Pecorino-Romano cheese and celery is a harmony of simple yet expressive flavors. This recipe has roots in European cuisine where fresh, natural ingredients form the basis of traditional dishes. Tender mushrooms soak up the aroma of olive oil and spices while crunchy celery adds a refreshing texture. Pecorino-Romano, a cheese with a rich tangy flavor, completes the composition giving the dish character and depth. Light yet nutritious, this salad works well as a standalone dish or as an exquisite side. It pairs perfectly with a glass of white wine and fresh bread highlighting the elegance of simple ingredients. Each forkful brings freshness, lightness, and sophistication of Mediterranean taste.
1
In a bowl, mix finely chopped mushrooms, 0.25 cup of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Mix well and place at the bottom of a flat, transparent serving dish.
- Fresh button mushrooms: 500 g
- Extra virgin olive oil: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
2
Transfer the sliced celery into the mushroom bowl, add the remaining oil, a little salt, and pepper. Mix well and layer it on top of the mushrooms.
- Celery stalk: 4 pieces
- Extra virgin olive oil: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
3
Sprinkle with parsley.
- Chopped parsley: 0.5 glass
4
Then sprinkle with crumbled cheese and serve.
- Pecorino Romano cheese: 150 g
