Rachael Ray'S Celery & Portabella Salad - cooking recipe

Ingredients

6 celery ribs, with leafy tops wiped clean and thinly sliced on an angle
4 large portabella mushroom caps, wiped clean with damp towel
1 cup coarsely chopped flat leaf parsley, half a bunch
1 cup arugula leaf, chopped
1 cup basil leaves (about 20 leaves)
1 lemon, juice of
extra virgin olive oil, for drizzling
salt and pepper
chunk parmigiano-reggiano cheese, for shavings

Preparation

Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.