Portobello, Parsley & Celery Salad with Shaved Pecorino

• 7 large portobello mushroom caps, wiped clean with a damp cloth
• 4 stalks celery with leafy tops, very thinly sliced on bias
• 1 cup packed flat-leaf parsley leaves
• Juice of 2 small lemons
• ¼ cup EVOO
• Fine sea salt
• Coarse black pepper
• 1 cup loosely packed shaved pecorino (use a vegetable peeler)

• 7 large portobello mushroom caps, wiped clean with a damp cloth
• 4 stalks celery with leafy tops, very thinly sliced on bias
• 1 cup packed flat-leaf parsley leaves
• Juice of 2 small lemons
• ¼ cup EVOO
• Fine sea salt
• Coarse black pepper
• 1 cup loosely packed shaved pecorino (use a vegetable peeler)

Step 1

Gently scrape gills from the mushrooms. Very thinly slice the mushrooms (be patient—the thinner the better here) and place in a large bowl. Add the celery and parsley. Toss gently with the lemon juice. Add the oil and season with salt and pepper; toss. To serve, add the pecorino and toss again gently.