Portobello Mushroom Salad

• 4 portobello mushroom caps, wiped clean and very thinly sliced
• 4 ribs celery and their green tops, thinly sliced on an angle
• Handful flat-leaf parsley, picked of stems but left whole
• 1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
• 3 tablespoons extra-virgin olive oil, eyeball it
• Coarse salt and black pepper
• A couple of handfuls shaved Parmiginao-Reggiano

1. Arrange the mushrooms and celery on a platter and scatter the parsley leaves around.
2. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons.
3. Season the salad with salt and lots of black pepper and toss with your finger tips to combine.
4. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

portobello mushroom caps, celery, handful, lemon, extravirgin olive oil, salt, couple

Taken from www.foodnetwork.com/recipes/rachael-ray/portobello-mushroom-salad-recipe.html (may not work)