- 4 to 5 ribs celery
- 1/2 pound mortadella, cut into 1/4-inch cubes
- 3 tablespoons truffle oil
- Juice of 1/2 lemon
- Salt and freshly ground pepper
- 1/4 pound Parmigiano-Reggiano cheese, shaved into thick slices
- Fresh basil leaves, for garnish
- Peel celery ribs and thinly slice using a mandoline. In a large bowl, combine celery, mortadella, oil, and lemon juice. Toss and season with salt and pepper. Transfer to a serving platter. Garnish with Parmigiano and basil leaves.