Celery and Portobello Salad

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


  • 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


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.

What's Fresh from @RachaelRay

Rachael Ray