Portobello Mushroom Salad

Ingredients

• 4 ribs celery and their tops green thinly sliced
• 4 servings coarse salt and pepper black
• 1 Handful flat-leaf parsley whole
• 1  lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad. (Heads up: you'll need lemon zest )
• 3 tablespoons olive oil extra-virgin
• 2 handfuls a couple of parmiginao-reggiano shaved
• 4  portobello mushroom caps very thinly sliced

Equipment

• peeler

Directions

1. Watch how to make this recipe.
2. Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.