0.5 pound baby shitake mushrooms whole cleaned halved (or left depending on size)
1 bunch baby celery with stems left in tact
2 tablespoon squeezed lemon juice fresh
6 tablespoon very olive oil good
4 servings parmigiano-reggiano
4 servings salt
Equipment
whisk
Directions
Divide the baby celery into 4 equal portions and lay them across individual salad plates.
Add the lemon juice and olive oil with a pinch of salt into a small bow. It is important to use the very best olive oil as every ingredient is key and cannot hide in this simple salad.
Whisk the dressing together until well combined.
Toss a few mushrooms onto each plate and drizzle everything with the lemon dressing.
Serve with plenty of shaved or grated Parmigiano-Reggiano, lemon wedges and a very light sprinkling of mild herbs (optional)
