Celery, Mushroom and Pecorino Salad
6 servings
30 minutes
This salad looks like health itself and tastes fresh and energetic. It's also quite filling, or rather, it makes you feel full, thanks to the mushrooms and a homeopathic dose of pecorino cheese.
Calories194.5kcal
Proteins8.4grams
Fats15.1grams
Carbohydrates5.8grams
Celery
8
stem
Porcini mushrooms
400
g
Parsley
20
g
Red onion
0.5
head
Garlic
2
clove
Lemon
0.5
pc
Pecorino cheese
100
g
Olive oil
50
ml
Salt
to taste
Ground black pepper
to taste
1
Sauté a little bit of white mushrooms, sliced thinly, in olive oil. Just enough to get the aroma and taste of frying.
- Porcini mushrooms: 400 g
- Olive oil: 50 ml
2
Then squeeze lemon juice into the mushrooms, add a clove of finely chopped garlic, parsley, and finely chopped sweet onion.
- Lemon: 0.5 piece
- Garlic: 2 cloves
- Parsley: 20 g
- Red onion: 0.5 head
3
Salt, pepper, and mix with thinly sliced celery stalks that can be lightly blanched in salted water to remove bitterness and make the texture more elastic, along with pecorino cheese.
- Celery: 8 stems
- Pecorino cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
