Recipe courtesy of Giada De Laurentiis
Print
Mushroom and Pecorino Salad
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound white button mushrooms, thinly sliced
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 large celery stalks, thinly sliced crosswise
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup (about 5-ounces) crumbled Pecorino Romano

Directions

Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom Salad in Garlic and Parsley Vinaigrette

Recipe courtesy of Amy Finley

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Tagliatelle with Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sausage-Stuffed Mushrooms

Recipe courtesy of Tia Mowry

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here