Ingredients

serves 12

　　12 ounces fresh white or cremini mushrooms, thinly sliced

　　6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced

　　6 celery stalks

　　7 tablespoons fresh lemon juice (2 to 3 lemons)

　　3 tablespoons finely chopped shallot

　　6 tablespoons extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　8 ounces mixed baby lettuces, such as mâche and mesclun

　　6 ounces Parmigiano-Reggiano cheese

　　

Step 1

Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.

　　

Step 2

Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.