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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This delicate salad, combining crisp celery and tender fresh porcini, grew out of the memories of two food editors Zanne Stewart and Alexis Touchet of similar ones they had enjoyed at restaurants in Italy. (Surprisingly, they were in different regions and traveling 20 years apart.) Ingredients:
5 large celery ribs |
1 tablespoon plus 1/4 teaspoon salt |
1/2 pound fresh porcini mushrooms (sometimes called cèpes) |
1 tablespoon fresh lemon juice |
1 tablespoon plus 1 teaspoon extra-virgin olive oil |
1/8 teaspoon black pepper |
1 6-ounce piece parmigiano-reggiano |
Directions:
1. Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.
2. Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved. Add celery and soak 15 minutes, then drain in a colander. Spread celery evenly on a clean kitchen towel. Gently roll up towel and let stand 5 minutes.
3. Wipe mushrooms with paper towels to remove any dirt or grit. Keeping stems attached, trim any discoloration from stems with paring knife.
4. Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl. Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.
5. Divide salad among 6 plates. Just before serving, use a vegetable peeler to shave cheese to taste over each salad.
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