Mushroom and Celery Salad with Parmesan Cheese

• 12 ounces fresh white or cremini mushrooms, thinly sliced
• 6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
• 6 celery stalks
• 7 tablespoons fresh lemon juice (2 to 3 lemons)
• 3 tablespoons finely chopped shallot
• 6 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 8 ounces mixed baby lettuces, such as mache and mesclun
• 6 ounces Parmigiano-Reggiano cheese

1. Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels.
2. Thinly slice the celery, and transfer it to a bowl; cover with plastic.
3. Refrigerate.
4. Stir together the lemon juice and shallot.
5. Let stand at least 15 minutes or up to 2 hours.
6. Whisk in the oil until emulsified, and season with salt and pepper.
7. Toss the mushrooms and celery with the dressing; let stand 10 minutes.
8. Divide the lettuce among plates, and top with the mushroom mixture.
9. Shave the cheese with a vegetable peeler over tops.

mushrooms, fresh chanterelle, celery stalks, lemon juice, shallot, extravirgin olive oil, salt, baby lettuces, cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-and-celery-salad-with-parmesan-cheese-392361 (may not work)