Ingredients

• 1 pound deli-sliced roast beef, cut into thin strips
• 4 portobello mushroom caps, thinly sliced
• 4 celery stalks from the heart, thinly sliced on an angle
• 1/4 cup shaved Parmigiano-Reggiano
• 3 tablespoons EVOO - Extra Virgin Olive Oil
• Juice of 1 lemon
• 1/4 cup (about a handful) parsley, roughly chopped
• 1 teaspoon (about 1 sprig) rosemary, leaves removed from stem, finely chopped
• Salt and ground black pepper