Recipe information
Yield
serves 12
Ingredients
12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mâche and mesclun
6 ounces Parmigiano-Reggiano cheese
Preparation
Step 1
Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.
Step 2
Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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