Shaved Celery Root with Arugula Parmigiano and Porcini

Ingredients

• 2 large celery roots (celeriac)
• 2 bunches arugula, washed and spun dry
• 1/2 cup extra virgin olive oil
• 1/2 organic lemon, juice freshly squeezed
• Salt
• 1 pound Parmigiano-Reggiano cheese
• 8 ounces porcini mushrooms, sliced paper-thin

Directions

1. Use a paring knife to peel the celery roots, cutting out any blemishes.
2. Slice celery root paper-thin using a sharp knife or mandolin. Place 5 or 6 slices on each of 4 plates.
3. In a mixing bowl, dress the arugula with 1/4 cup of the olive oil, lemon juice, and salt. Divide among the plates.
4. Shave the Parmigiano-Reggiano over each plate.
5. Blanket each plate with the paper-thin slices of porcini mushrooms.
6. Drizzle a tablespoon of the remaining oil over each salad and serve.