Porcini And Celery Salad
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
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
3
Add celery and soak 15 minutes, then drain in a colander
4
Spread celery evenly on a clean kitchen towel
5
Gently roll up towel and let stand 5 minutes
6
Wipe mushrooms with paper towels to remove any dirt or grit
7
Keeping stems attached, trim any discoloration from stems with paring knife
8
Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl
9
Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands
10
Divide salad among 6 plates
11
Just before serving, use a vegetable peeler to shave cheese to taste over each salad
12
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
13
Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved
14
Add celery and soak 15 minutes, then drain in a colander
15
Spread celery evenly on a clean kitchen towel
16
Gently roll up towel and let stand 5 minutes
17
Wipe mushrooms with paper towels to remove any dirt or grit
18
Keeping stems attached, trim any discoloration from stems with paring knife
19
Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl
20
Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands
21
Divide salad among 6 plates
22
Just before serving, use a vegetable peeler to shave cheese to taste over each salad