Celery and Mushroom Salad with Parmigiano-Reggiano

In a simple dish like this, flavor balance is essential. Sample the dressing before coating the vegetables, and adjust the lemon juice to suit your taste. The flavor of the extravirgin olive oil will greatly influence how this dish tastes. Add salt a little at a time until the dressing tastes properly seasoned. Add freshly ground black pepper to the mix, if desired.

Yield: 5 servings (serving size: 1 cup)

Ingredients

• 4  cups  sliced cremini mushrooms
• 2  cups  thinly sliced celery
• 2  tablespoons  extravirgin olive oil
• 2  tablespoons  fresh lemon juice, divided
• 1/2  teaspoon  salt, divided
• 1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

Combine mushrooms and celery in a large bowl. Combine oil, 1 tablespoon juice, and 1/4 teaspoon salt in a small bowl, stirring well with a whisk. Taste oil mixture; add remaining 1 tablespoon juice and 1/4 teaspoon salt, if needed.

Add oil mixture to mushroom mixture; toss gently. Taste again; if any remaining juice and salt have not yet been added, stir in, if needed. Top with cheese.

Nutritional Information

Calories:

117 (67% from fat)

Fat:

8.7g (sat 2.7g,mono 5.2g,poly 0.6g)

Protein:

5.9g

Carbohydrate:

4.9g

Fiber:

1.2g

Cholesterol:

8mg

Iron:

0.4mg

Sodium:

466mg

Calcium:

168mg