I prefer the plain, old, garden-variety mushroom for this salad, but you can certainly
Substitute a more upscale variety, such as shiitake caps or crimini, if you like.
½ pound regular white mushroom (about 2 cups)
1 heat red-tipped lettuce, rinsed, dried, and torn into pieces
1 cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon salt
¼ teaspoons freshly ground black pepper
3 or 4 celery ribs diagonally
(1 1/2 cups)
Rinse the mushroom briefly and pat dry on paper towels. Trim the stem ends and thinly
Slice the mushroom (may be done several hours ahead, then covered and refrigerated)
Shortly before serving, arrange an equal amount of lettuce on each of 8 salad plates.
Heat the oil, vinegar, salt, and pepper in a large noncreative skillet over medium high
High heat until the mixture is very warm. Add the mushroom and celery and cook for
Warmed through but not hot. Divide evenly among the prepared salad plates and serve