I saw Giada make this on Everyday Italian a while back, and it looked too good not to try.
Mushroom and Pecorino Salad
Recipe courtesy Giada De Laurentis
Show: Everyday Italian
Episode: Island Hopping
Mushroom and Pecorino Salad
1 pound white button mushrooms, thinly sliced
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 large celery stalks, thinly sliced crosswise
1/2 cup chopped fresh parsley leaves
1 cup (about 5-ounces) crumbled Pecorino Romano
Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
Since I am essentially incapable of following a recipe, I did make a few changes.
I didn't measure the oil, so I;m guessing I only used about 2 tablespoons, but it was really good Puglian oil from O & Co. (If you haven't been there to taste and buy the oil, you are missing something) I didn't have much parsley, cause the deer seem to find it tasty, and have sheered it all off just below leaf level. If it was legal to shoot the buggers when they were chowing on my plants, I'd do it!
I used Parmesan, and dh shaved it onto the salad rather than crumbling...I had him shave until his hand grew weary.
It is delish!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37267,00.html?rsrc=search
Mushroom and Pecorino Salad
Recipe courtesy Giada De Laurentis
Show: Everyday Italian
Episode: Island Hopping
Mushroom and Pecorino Salad
1 pound white button mushrooms, thinly sliced
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 large celery stalks, thinly sliced crosswise
1/2 cup chopped fresh parsley leaves
1 cup (about 5-ounces) crumbled Pecorino Romano
Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
Since I am essentially incapable of following a recipe, I did make a few changes.
I didn't measure the oil, so I;m guessing I only used about 2 tablespoons, but it was really good Puglian oil from O & Co. (If you haven't been there to taste and buy the oil, you are missing something) I didn't have much parsley, cause the deer seem to find it tasty, and have sheered it all off just below leaf level. If it was legal to shoot the buggers when they were chowing on my plants, I'd do it!
I used Parmesan, and dh shaved it onto the salad rather than crumbling...I had him shave until his hand grew weary.
It is delish!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37267,00.html?rsrc=search