Raw Mushroom Salad

Side Dish

Preparation

Ingredients (makes 4-6 servings):

½ cup Monini DOP Umbria Extra Virgin Olive Oil
12 large cremini mushroom, cleaned

1 stalk celery, peeled and minced (see pro Tip)
½ cup crumbled or shaved Parmesan cheese
Freshly squeezed juice of 1 lemon
Salt and freshly ground black pepper
About 18 paper-thin slices of Prosciutto di Parma (about 8 ounces)
4 – 6 springs of fresh basil

Preparation 

Slice the mushrooms as thin as possible and transfer to a medium mixing bowl. Add the celery, Parmesan cheese, lemon juice, olive oil, and salt and pepper to taste. Mix gently, then taste for seasonings. Place three slices of prosciutto on each serving plate. Spoon the mushroom mixture over the prosciutto, then with a spring of basil. Serve immediately

Add an extra touch

MONINI D.O.P. UMBRIA

(courtesy of Mark Strausman Executive Chef at Freds at Barneys, NY)

PRO TIP: WHEN USING RAW CELERY IN A SALAD, PEEL THE BACK OF EACH STALK WITH A VEGETABLE PEELER BEFORE MINCING IT. THIS REMOVES THE TOUGH FIBERS AND STRINGS.

CHEF

Mark Strausman

James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.