Italian Mushroom and Celery Salad

By Martha Rose Shulman

Italian Mushroom and Celery Salad
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
5(171)
Comments
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Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there’s something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.

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Ingredients

Yield:Serves 4
  • ½pound cremini or white button mushrooms, very thinly sliced
  • 4celery stalks, from the heart of the celery, very thinly sliced
  • 2tablespoons chopped fresh flat-leaf parsley
  • 1tablespoon minced chives
  • Salt and freshly ground pepper
  • 1½tablespoons lemon juice, or 1 tablespoon lemon juice and ½ tablespoon (1½ teaspoons) white wine vinegar or sherry vinegar
  • ¼cup extra-virgin olive oil
  • 2ounces shaved Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

196 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 310 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.

Ratings

5 out of 5
171 user ratings
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Comments

Julie

I was extremely sceptical about this salad, I'm not a huge fan of celery, though I do love cremini mushrooms. I made it with white wine vinegar and lemon juice. It was amazing! Everyone in my house raved about it. I used store bought parmesan, not the most gourmet brand, but I used a lot of it and it was simply delicious. The author is right, something about this simply works.

Anita

I ate this on my first night in Rome! Wasn't on the menu but I saw other diners having it and mustered my rudimentary Italian to ask for it. Since then I have often served it as part of a multi-small-salad first course. Good as a brunch side, too. The lemon and parsley make it very fresh-tasting.

Rebecca B.

I added much more parsley than the recipe indicated, as I love to consider it the green leaf component in recipes like this. I used crumbled bleu cheese in place of the parmesan with great results. No leftovers, everyone loved it.

Marissa ~

Keep coming back to this one for a quick, easy, light, refreshing lunch. When I don’t feel like mulching leaves w my teeth it’s the perfect alt salad option. Always have the ingredients on hand. Fun to switch up by using different vinegars. When I ask myself if it’s what I want to be eating the answer so far has never been no.

Liz

I have to dissent. I love a lot of different salads. But the combination of raw mushrooms and celery is just…no. Not good. I tried it, and I could not fathom why anyone would be into it. If it also sounds weird and unappealing to you, I’m here to validate your instincts.

D. Ward

This is salad magic! Everyone I have served it to loves it. Never any leftovers. I’m not a big raw mushroom fan, but the dressing “cooks” these just enough. A decently sharp knife will serve you well here, although I have made it with a beach-rental-dull knife too. I had something similar in Rome and was so glad to find this recipe! Thanks MRS!

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