Have you ever tried raw champignon mushrooms in a salad? If the answer is no, you definitely need to fix that! This salad with fresh champignons, crunchy celery, and parmesan flakes is a simple, quick, and surprisingly tasty recipe. Perfect to accompany light main courses or enjoy as a single dish, it’s ideal for the warmer seasons when you crave something fresh yet delicious.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- as needed tender celery
- as needed small, closed champignons
- as needed Parmesan flakes
- as needed oil and salt
- lemon juice (optional)
- pepper (optional)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Mandolin
- 1 Bowl
Steps
Wash the celery and slice it thinly.
Peel the mushrooms and slice them thinly as well.
Use the mandolin to create parmesan flakes, or buy them ready-made if you prefer.
Mix everything with oil, salt, and if you like, lemon juice and pepper.
Simple yes, but with character! The raw champignon mushroom salad with celery and parmesan is a great idea for light lunches or elegant side dishes. You can enrich it to your liking and make it different each time. Try it and let me know how it turned out!
💡 TASTY VARIATIONS:
• Add walnut kernels for a crunchy touch
• A handful of arugula will give a bolder taste
• You can replace parmesan with aged parmesan cheese
💡 TASTY VARIATIONS:
• Add walnut kernels for a crunchy touch
• A handful of arugula will give a bolder taste
• You can replace parmesan with aged parmesan cheese
