Tuesday, March 6, 2012

Mushroom + celery carpaccio salad

Sometimes the humblest ingredients combined together can make the most elegant dishes. This certainly is one of those dishes. Thinly shaved button mushrooms, celery, and Parmagiano-Reggiano cheese make a lovely carpaccio salad. Use a mandolin to (carefully!) slice the celery, mushrooms and cheese, layer it all on a plate, drizzle with lemon juice and good extra virgin olive oil, then finish with fleur de sel and freshly cracked blacked pepper. Finally, sprinkle with some celery leaves —the light and sweet leaves from the inside of the stalk, not the bitter darker ones from the outside. Even if you generally don't care for raw mushrooms this salad doesn't taste as earthy as you would think with all the other flavors singing for attention. The recipe idea came from chef Mary Ann Esposito (Ciao Italia). It's crunchy and full of flavor, yet light as a feather.

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