Essentially a carpaccio, this quick salad lets the flavour of raw mushrooms stand out. Instead of thinly slicing the mushrooms and celery with a knife, you can use a food processor or mandoline.
½ pound white button mushrooms, thinly sliced
5 ribs and leaves taken from the celery heart, thinly sliced
Handful of parsley leaves
About 3 ounces Parmesan cheese, thinly shaved with a vegetable peeler
Juice of ½ lemon
¼ cup extra virgin olive oil
Fleur de sel and freshly ground pepper, to taste
Drizzle of truffle oil, to finish (optional)
Layer mushrooms, celery and parsley in a shallow bowl or platter. Drizzle with lemon juice and olive oil. Top with Parmesan and season with salt and pepper. Taste and adjust for seasoning. Finish with a drizzle of truffle oil, if desired.
Yield: 4 servings.