Best Mushroom And Celery Salad With Parmesan Cheese Recipes

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MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE



Mushroom-and-Celery Salad with Parmesan Cheese image

This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mache and mesclun
6 ounces Parmigiano-Reggiano cheese

Steps:

  • Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
  • Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

FRESH MUSHROOM AND PARSLEY SALAD



Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

  • In a medium salad bowl, mix together the mushrooms and parsley.
  • In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
  • Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

CELERY AND PARMESAN SALAD



Celery and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Steps:

  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

MUSHROOM AND CELERY SALAD WITH PARMESAN CHEESE



Mushroom and Celery Salad with Parmesan Cheese image

Yield serves 12

Number Of Ingredients 9

12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mâche and mesclun
6 ounces Parmigiano-Reggiano cheese

Steps:

  • Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.
  • Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.

MUSHROOM, PARMESAN AND CELERY SALAD



Mushroom, Parmesan And Celery Salad image

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings

Time 5m

Yield 6 servings

Number Of Ingredients 6

1 pound mushrooms, washed and thinly sliced
2 ounces Parmesan cheese, in small pieces
3/4 cup sliced celery
2 tablespoons lemon juice
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Combine the mushrooms, Parmesan and celery in a serving bowl.
  • In a separate bowl, mix together the lemon juice, oil and salt and pepper to taste. Pour over the salad and toss it to mix. Serve at once.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 265 milligrams, Sugar 2 grams

CELERY, MUSHROOM AND PARMESAN SALAD



Celery, Mushroom and Parmesan Salad image

Provided by Claire Robinson

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup celery, shaved with a vegetable peeler
1 cup white mushrooms, sliced thinly
1 cup shaved Parmesan
3 tablespoons freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • In a large bowl, toss the celery, mushrooms and Parmesan until well combined. Pour the lemon juice and oil over the salad and toss until well combined. Season with salt and pepper.

ITALIAN MUSHROOM AND CELERY SALAD



Italian Mushroom and Celery Salad image

Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there's something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.

Provided by Martha Rose Shulman

Time 5m

Yield Serves 4

Number Of Ingredients 8

1/2 pound cremini or white button mushrooms, very thinly sliced
4 celery stalks, from the heart of the celery, very thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced chives
Salt and freshly ground pepper
1 1/2 tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
1/4 cup extra-virgin olive oil
2 ounces shaved Parmesan

Steps:

  • Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 2 grams

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Shaved Fennel, Mushroom and Parmesan Salad image

A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, finely zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 ounces cremini mushrooms
2 small bulbs fennel with fronds (about 2 1/2 pounds)
One 2-ounce hunk Parmesan

Steps:

  • Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
  • Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
  • Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

GRILLED MUSHROOM AND SHAVED CELERY HEART SALAD WITH CREAMY LEMON-BASIL VINAIGRETTE



Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon-Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup fresh lemon juice
1 lemon, zested
2 tablespoons prepared mayonnaise
2 teaspoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves
1/2 cup olive oil
1 lemon, cut in half and grilled, for garnish
1 pound cremini or white button mushrooms, stems trimmed
3 tablespoons canola oil
Salt and freshly ground black pepper
2 stalks celery (the white stalks from the heart), cut into 1/8-inch thick slices
1/4 cup chopped fresh parsley leaves

Steps:

  • For the vinaigrette:
  • Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
  • For the mushrooms:
  • Heat the grill to high.
  • Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
  • Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.

MUSHROOM AND PECORINO SALAD



Mushroom and Pecorino Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound white button mushrooms, thinly sliced
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 large celery stalks, thinly sliced crosswise
1/2 cup chopped fresh parsley leaves
1 cup (about 5-ounces) crumbled Pecorino Romano

Steps:

  • Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

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