Instructions: Use a paring knife to peel celery roots, removing all blemishes. Slice paper thin on a mandolin, or slightly thicker using a knife. Place 5 or 6 slices on the bottom of each plate.

Dress arugula with 4 tablespoons extra-virgin olive oil, lemon and salt and divide among each plate. Shave Parmigiano over each plate and then blanket with truffles or porcini, each sliced paper thin. Drizzle with remaining oil and serve.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Shaved Celery Root With Arugula, Parmigiano And Truffles (Or Porcini)".

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