salad · Cooking course

Serves 4

Ingredients

• Celery — 4 stalks, peeled
• Cucumbers — 400 g, peeled and seeded
• Button mushrooms — 400 g
• Parsley — 20 g, finely chopped
• Shallot — 0.5 pc
• Garlic — 2 cloves
• Lemons — 0.5 pc
• Pecorino — 100 g
• Olive oil (for frying) — 50 ml
• Salt — to taste
• Black pepper — to taste
• Water — to taste

Instructions

1. Cut celery and cucumber into thin julienne.
2. In a saucepan, bring water to a simmer and salt it.
3. Add the celery; blanch 30–60 seconds.
4. Add the cucumber to the celery, stir, take off the heat, and drain.
5. Quarter the mushrooms; if large, cut into eighths.
6. Heat a pan well, add olive oil. It should sizzle when a mushroom hits it.
7. Add the mushrooms with enough space in the pan. Sear quickly, before they start to release liquid.
8. Salt lightly, add a little garlic, shallot, and lemon juice.
9. Drizzle a little oil into the celery and cucumber; combine.
10. Add some parsley to the mushrooms; stir.
11. Plate the celery and cucumber; mushrooms-with-parsley on top.
12. Slice the cheese into wide thin shavings with a peeler and lay over the top.