Insalata di Porcini e Sedano

Porcini Mushroom and Celery Salad

5 large celery ribs (about 3/4 lb)
1 tablespoon plus 1/4 teaspoon salt
1/2 lb fresh porcini mushrooms
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/8 teaspoon black pepper
1 (6-oz) piece Parmigiano-Reggiano cheese

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. 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. Wipe mushrooms with paper towels to remove any dirt
or grit. Keeping stems attached, trim any discoloration from stems with
paring knife. 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. Divide salad
among 6 plates. Just before serving, use a vegetable peeler to shave
cheese to taste over each salad. Serves 6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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