Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano

Name: Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams baby shitake mushrooms, cleaned and halved (or left whole depending on size); 1 bunch baby celery, roots removed with stems left in tact; 2 Tbsps fresh squeezed lemon juice; 6 Tbsps very good olive oil; 4 servings parmigiano-reggiano; 4 servings salt

Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano might be just the main course you are searching for. This gluten free and primal recipe serves 4. One serving contains 321 calories, 12g of protein, and 29g of fat. From preparation to the plate, this recipe takes around 5 minutes. Head to the store and pick up baby shitake mushrooms, baby celery, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Divide the baby celery into 4 equal portions and lay them across individual salad plates.

Ingredients you will need

Celery

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.

Ingredients you will need

Lemon Juice