Celery and Portobello Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle |
4 large portobello mushroom caps, wiped clean with damp towel |
1 cup coarsely chopped flat-leaf parsley , half a bunch |
1 cup arugula leaves, chopped |
1 cup torn or shredded basil leaves, about 20 leaves |
1 lemon, juiced |
extra virgin olive oil, for drizzling |
salt and pepper |
chunk of parmigiano-reggiano, for shavings |
Directions:
1. Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.
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