Best Mushroom Parmesan And Celery Salad Recipes

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

Number Of Ingredients 9

Ingredients

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.

CELERY, MUSHROOM AND PARMESAN SALAD

Celery, Mushroom and Parmesan Salad image

Provided by Claire Robinson

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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.

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

Ingredients

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

MUSHROOM AND CELERY SALAD WITH PARMESAN CHEESE

Mushroom and Celery Salad with Parmesan Cheese image

Yield serves 12

Number Of Ingredients 9

Ingredients

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.