Active Time

　　20 min

　　Total Time

　　40 min

　　This delicate salad, combining crisp celery and tender fresh porcini, grew out of the memories of two food editors — Zanne Stewart and Alexis Touchet — of similar ones they had enjoyed at restaurants in Italy. (Surprisingly, they were in different regions and traveling 20 years apart.)

　　

Ingredients

Makes 6 servings

　　5 large celery ribs

　　1 tablespoon plus 1/4 teaspoon salt

　　1/2 pound fresh porcini mushrooms (sometimes called cèpes)

　　1 tablespoon fresh lemon juice

　　1 tablespoon plus 1 teaspoon extra-virgin olive oil

　　1/8 teaspoon black pepper

　　1 6-ounce piece Parmigiano-Reggiano

　　

Special Equipment

a Japanese Benriner or other adjustable-blade slicer

　　

Step 1

Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.

　　

Step 2

Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved. Add celery and soak 15 minutes, then drain in a colander. Spread celery evenly on a clean kitchen towel. Gently roll up towel and let stand 5 minutes.

　　

Step 3

Wipe mushrooms with paper towels to remove any dirt or grit. Keeping stems attached, trim any discoloration from stems with paring knife.

　　

Step 4

Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl. Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.

　　

Step 5

Divide salad among 6 plates. Just before serving, use a vegetable peeler to shave cheese to taste over each salad.