Porcini and Celery Salad

1. 1

   Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.

2. 2

   Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved.

3. 3

   Add celery and soak 15 minutes, then drain in a colander.

4. 4

   Spread celery evenly on a clean kitchen towel.

5. 5

   Gently roll up towel and let stand 5 minutes.

6. 6

   Wipe mushrooms with paper towels to remove any dirt or grit.

7. 7

   Keeping stems attached, trim any discoloration from stems with paring knife.

8. 8

   Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl.

9. 9

   Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.

10. 10

    Divide salad among 6 plates.

11. 11

    Just before serving, use a vegetable peeler to shave cheese to taste over each salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.