Celery, Portobello and Parsley Salad

Celery, Portobello and Parsley Salad
  • 4Servings


  • 4 or 5 ribs celery with leafy tops, very thinly sliced on an angle
  • 4 portobello mushroom caps, gills scraped, very thinly sliced
  • 1 cup flat-leaf parsley tops, coarsely chopped
  • 2 cups baby kale or arugula
  • Juice of 1 1/2 lemons (about 1/4 cup)
  • 1/4 cup EVOO
  • Salt and pepper
  • Pecorino or Parmigiano-Reggiano, shaved with a vegetable peeler (optional)


In a bowl, combine the celery, mushrooms, parsley, kale, lemon juice and EVOO. Season with salt and pepper and let the salad stand for a few minutes until the mushrooms soften and mellow and the flavors combine. If you want, add the shaved pecorino just before serving.