food

Celery and Portobello Salad

Serve with Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top.

by Rachael Ray | on 01/21/08

Ingredients

  • 6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle
  • 4 large portobello mushroom caps, wiped clean with damp towel
  • 1 cup coarsely chopped flat-leaf parsley , half a bunch
  • 1 cup arugula leaves, chopped
  • 1 cup torn or shredded basil leaves, about 20 leaves
  • 1 lemon, juiced
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • Chunk of Parmigiano Reggiano, for shavings
Serves 4

Preparation

Combine salad ingredients and dress with lemon juice and EVOO. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.

 

Tags

salads vegetables 30 Minute Meals no-cook
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