Makes 6 servings
The combination of arugula and mushrooms creates truly earthy flavors in this salad, and the cheese adds sweet and salty components. If you can’t find fresh porcini, use chanterelle, oyster, cremini, white, or any mushrooms with soft flesh. Serve grilled bread with this simple salad to enjoy it on its own.
Ingredients
- 2 celery hearts or 5 celery stalks
- 8 oz fresh porcini mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoon thinly sliced chives
- 1 1/2 teaspoon kosher salt, or as needed
- 1/8 teaspoon freshly ground black pepper, or as needed
- 2 cups arugula leaves
- One 8-oz chunk Parmigiano-Reggiano
Directions
- If you are using large celery stalks, they may have tough strings. You can remove them with a vegetable peeler, the same way you would peel a carrot. It is not necessary to peel the tender, smaller ribs from the heart. Trim the celery and cut it into 2- or 3-inch-long pieces. Cut the pieces into thin strips. Set aside.
- Trim the stem end of the mushrooms (you may completely cut away very tough stems or stems that have softened or been bruised). Use a very sharp knife to cut them into the thinnest slices possible. If you have a mandoline, you could use that.
- Combine the olive oil, lemon juice, chives, salt, and pepper in a large bowl. Add the sliced porcini and celery and gently toss to coat evenly with the dressing. Place the arugula in a salad bowl and mound the mushroom mixture on top of the arugula. Shave the cheese over the mushrooms with a vegetable peeler and serve.
