Ingredients

• 5 large celery ribs
• 1 tablespoon plus 1/4 teaspoon salt
• 1/2 pound fresh porcini mushrooms (sometimes called cèpes)
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon black pepper
• 1 6-ounce piece Parmigiano-Reggiano
• Special equipment: a Japanese Benriner or other adjustable-blade slicer

Instructions

1. Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.
2. Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved. Add celery and soak 15 minutes, then drain in a colander. Spread celery evenly on a clean kitchen towel. Gently roll up towel and let stand 5 minutes.
3. Wipe mushrooms with paper towels to remove any dirt or grit. Keeping stems attached, trim any discoloration from stems with paring knife.
4. Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl. Add celery, lemon juice, oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.
5. Divide salad among 6 plates. Just before serving, use a vegetable peeler to shave cheese to taste over each salad.