Aired September 25, 2008
4 portobello mushroom caps, thinly sliced
4 celery stalks from the heart, thinly sliced on an angle
1/4 cup shaved Parmigiano-Reggiano
3 tablespoons EVOO - Extra Virgin Olive Oil
Juice of 1 lemon
1/4 cup (about a handful) parsley, roughly chopped
1 teaspoon (about 1 sprig) rosemary, leaves removed from stem, finely chopped
Salt and ground black pepper
In a medium-size bowl, combine roast beef, mushrooms, celery and Parmigiano. Drizzle salad with EVOO, lemon juice, herbs, salt and pepper. Toss well to coat.
Serve over lettuce with crackers or crusty bread alongside.