I make this salad very often and I like to dress it ahead of time so that the mushrooms absorb the lemony vinaigrette. When you give them a bit of time in the vinaigrette, they lose their raw texture and become certainly more interesting.

Don’t be fooled by what seems to be a strange mix of ingredients and give this salad a try. It will rapidly become popular with you and your family. A Biba recipe. Again.

For a variation, replace the Pecorino with Parmigiano-Reggiano and drizzle a tiny bit of truffle oil over the salad just before serving.

This will be my last post before going to Italy. I may tell you about my journey as I go along or I may write about it when I come back, I am not sure yet. Stay tuned for some great upcoming Italian delights.

Insalata di funghi, sedano e Pecorino

Ingredients:

450 g button or cremini mushrooms, stems removed
4 celery stalks, chopped
1/4 cup Pecorino Romano cheese, grated on the large holes of a grater
2 tablespoons fresh chives, finely chopped
the juice of one lemon
1/3 cup good olive oil
salt and pepper to taste

Method:

1. Slice the mushrooms and put them in a bowl along with the celery.
2. Add the olive oil, the lemon juice, salt and pepper and toss. Let those ingredients get to know each other for 10 minutes.
3. Just before serving, add the fresh chives and half of the Pecorino and toss again.
4. Serve on individual plates and sprinkle a bit more Pecorino on top.

Makes 4 servings.