Mushroom and Pecorino Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground plus more to taste
• 4 large celery stalks thinly sliced
• 0.5 cup parsley leaves fresh chopped
• 0.3 cup olive oil extra-virgin
• 5 ounces pecorino cheese crumbled
• 1 teaspoon salt plus more to taste
• 1 pound button mushrooms white thinly sliced

Equipment

• bowl

Directions

1. Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. Layer the mushrooms on the bottom of a straight-sided glass salad bowl.
3. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper.
4. Layer the celery on top of the mushrooms.
5. Sprinkle the parsley over the celery.
6. Sprinkle the crumbled cheese over the parsley.
7. Serve.