Raw Mushroom Salad - courtesy of Mark Strausman Executive Chef at Fred's at Barneys
Ingredients (makes 4-6 servings):
  • ½ cup Monini DOP Umbria Extra Virgin Olive Oil
  • 12 large cremini mushroom, cleaned
  • 1 stalk celery, peeled and minced (see pro Tip)
  • ½ cup crumbled or shaved Parmesan cheese
  • Freshly squeezed juice of 1 lemon
  • Salt and freshly ground black pepper
  • About 18 paper-thin slices of Prosciutto di Parma (about 8 ounces)
  • 4 – 6 springs of fresh basil

 

Preparation


Slice the mushrooms as thin as possible and transfer to a medium mixing bowl. Add the celery, Parmesan cheese, lemon juice, olive oil, and salt and pepper to taste. Mix gently, then taste for seasonings. Place three slices of prosciutto on each serving plate. Spoon the mushroom mixture over the prosciutto, then with a spring of basil. Serve immediately.



PRO TIP: WHEN USING RAW CELERY IN A SALAD, PEEL THE BACK OF EACH STALK WITH A VEGETABLE PEELER BEFORE MINCING IT. THIS REMOVES THE TOUGH FIBERS AND STRINGS.

   
   
 

 
 


 
 
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