Portobello Mushroom Salad

Ingredients

• 4 portobello mushroom caps, wiped clean and very thinly sliced
• 4 ribs celery and their green tops, thinly sliced on an angle
• Handful flat-leaf parsley, picked of stems but left whole
• 1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
• 3 tablespoons extra-virgin olive oil, eyeball it
• Coarse salt and black pepper
• A couple of handfuls shaved Parmiginao-Reggiano

Method