Mushroom and Parmigiano Salad

• 12 ounces white mushrooms, sliced paper-thin
• 2 celery ribs, sliced paper-thin
• 2 medium carrots, sliced paper-thin
• 23 cup extra-virgin olive oil
• 2 -3 tablespoons fresh lemon juice
• salt
• freshly ground black pepper
• parmigiano-reggiano cheese, a small wedge

1. On a large platter, toss together the mushrooms, celery, and carrots.
2. Whisk together the oil, lemon juice, salt, and pepper to taste.
3. Pour the dressing over the salad and toss well; taste and adjust seasonings.
4. With a swivel-blade vegetable peeler, shave the cheese over the salad.
5. Serve immediately.

white mushrooms, celery, carrots, extravirgin olive oil, lemon juice, salt, freshly ground black pepper, cheese

Taken from www.food.com/recipe/mushroom-and-parmigiano-salad-436276 (may not work)