- fresh white mushrooms, thinly sliced - 350 Grams
- fresh chanterelles, thinly sliced - 180 grams
- stalks of celery - 6 pieces
- fresh lemon juice (from 2 to 3 lemons) - 7 Art. spoons
- salt and ground pepper - 1 To taste
- shallots - 200 Grams
- salad - 240 Grams
- Parmesan cheese - 180 Grams
Place mushrooms on a paper towel and cover with a damp kitchen towel. Cut the celery into thin slices, put in a bowl, cover with a plastic wrap and cool. Mix lemon juice and onions. Allow to stand for 15 minutes or up to 2 hours. Combine with oil, season with salt and pepper. Add the mushrooms and celery, let stand for 10 minutes. Divide the salad into portions, decorate with mushrooms and sprinkle with grated cheese.
Servings: 12