Mushroom, Fig And Bresaola Salad – A Tuscan Raw Salad

1. 1

   ["Wash celery sticks and cut the across very thinly.", "Clean figs and slice them.", "Slice the Grana on a mandoline to have very thin shavings.", "Prepare the mushrooms: cut the stalks and then turn the mushroom up-side down. With a sharp knife, make a very small incision on the skin and pull down like peeling a banana. Go around the mushroom until it's all peeled. Turn it back up and see if you need trimming any skin left on top.

2. 2

   With a mandolin set to a minimum height, cut the mushrooms sideways to paper thin height. (Watch fingers)", "Prepare your plate: Set the Bresaola slices on the bottom, then the sliced mushrooms and sprinkle with celery. Add some salt, pepper, drizzle with Extra Virgin Olive Oil and some lemon juice (watch the salt, the Grana and the Bresaola are quite savoury by themselves).", "Add the sliced figs on top, Grana shavings, and decorate with some arugula.

3. 3

   Drizzle a tid more Extra Virgin Olive Oil, sea salt, pepper and serve."]

* Per serving · 4 servings · Values may vary.