Best Grilled Mushroom And Shaved Celery Heart Salad With Creamy Lemon Basil Vinaigrette Recipes

Mushroom and Celery-Heart Salad with Lemon Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 7

1 lemon
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 ounces (3 cups) mixed baby greens
3 ounces cremini mushrooms, sliced 1/8 inch thick
3 ounces white button mushrooms, sliced 1/8 inch thick
1 celery heart, (the small white inner stalks), sliced diagonally into 1/8-inch-thick pieces (1/2 cup)

Steps:

Cut away peel and pith of lemon, and separate 3 segments from the white membranes. Thinly slice those 3 segments widthwise, and set aside. Into a small bowl, squeeze 1 tablespoon of lemon juice from remaining sections. Season with salt and pepper. Slowly whisk in olive oil until combined; set vinaigrette aside.
Divide greens between 2 salad plates.
In a medium bowl, toss mushrooms, celery heart, and all but several teaspoons of the vinaigrette. Arrange half the mushroom mixture in the center of each plate of greens; scatter chopped lemon over. Drizzle greens with remaining vinaigrette, and serve immediately.

Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

Steps:

Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.