Recipes and Cooking Shaved Celery and Mushroom Salad with Pecorino If you seek vegetable side dishes that veer off the beaten path, give this easy recipe a go. Earthy mushrooms, crisp celery, sharp cheese, and a bright, lemony dressing all combine for a great accompaniment for grilled or broiled meats, poultry, or fish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 15, 2014 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 cup very thinly bias-sliced celery 4 cup thinly sliced fresh cremini mushrooms ½ cup coarsely snipped fresh parsley 1 Recipe Basic Vinaigrette 4 teaspoon lemon juice 1 teaspoon sea salt flakes 2 ounce Pecorino Romano cheese, shaved Basic Vinaigrette ¼ cup olive oil 2 tablespoon lemon juice 2 tablespoon white wine vinegar Directions In an extra-large bowl combine celery, mushrooms, and parsley. For dressing, in a screw-top jar combine Basic Vinaigrette and lemon juice. Cover and shake well. Drizzle dressing over celery mixture and sprinkle with salt; toss gently to coat. Top with cheese. Basic Vinaigrette In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. Out of celery? Use shaved fennel instead. Want to cook the mushrooms? Sauté them in one tablespoon olive oil and one clove of minced garlic until golden. Can't find Pecorino Romano cheese? Use Parmesan instead. For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar. Rate it Print Nutrition Facts (per serving) 146 Calories 12g Fat 5g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 146 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 561mg 24% Total Carbohydrate 5g 2% Total Sugars 3g Protein 6g Vitamin C 13mg 65% Calcium 141.4mg 11% Iron 0.9mg 5% Potassium 428mg 9% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.