This delicate salad, combining crisp celery and tender fresh porcini, grew out of the memories of two food editors — Zanne Stewart and Alexis Touchet — of similar ones they had enjoyed at restaurants in Italy. (Surprisingly, they were in different regions and traveling 20 years apart.)
Recipe information
Total Time
40 min
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.
Step 2
Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved. Add celery and soak 15 minutes, then drain in a colander. Spread celery evenly on a clean kitchen towel. Gently roll up towel and let stand 5 minutes.
Step 3
Wipe mushrooms with paper towels to remove any dirt or grit. Keeping stems attached, trim any discoloration from stems with paring knife.
Step 4
Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl. Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.
Step 5
Divide salad among 6 plates. Just before serving, use a vegetable peeler to shave cheese to taste over each salad.
