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Italian Mushroom and Celery Salad with Parmesan and Lemon Thyme Vinegar

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Italian Mushroom and Celery Salad with Parmesan and Lemon Thyme Vinegar

Don’t be fooled by the simplicity of this salad. The combination of the mushrooms, celery and Parmesan works surprisingly well, highlighting the best of each ingredient. We first discovered this salad at one of our favorite Italian restaurants in NYC. This is a great recipe to use your best olive oil and quality Parmesan cheese.

My only suggestion is to slice the mushroom and celery paper thin. Sharpen your chefs knife and take your time.

Italian Mushroom and Celery Salad with Parmesan and Lemon Thyme Vinegar

Ingredients:

1/2 lb Cremini / Baby Bella Mushrooms finely sliced
2 stalks Celery finely sliced
1/2 cup shaved/grated Parmesan
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Wozz! Lemon Thyme Vinegar
Pinch Salt
Cracked Pepper
Thyme Leaves to garnish (lemon thyme leaves can also be used if you have it)

Method: 

Combine all ingredients excluding the Parmesan and toss together.

Add the Parmesan (saving a little to garnish) lightly toss again and transfer to a serving plate.

Add extra Parmesan, Olive Oil and and Wozz! Lemon Thyme Vinegar and a pinch of thyme leaves, salt and pepper and serve.

Enjoy with a glass of chilled dry white wine

 

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