SHAVED CELERY AND MUSHROOM SALAD WITH PECORINO
If you seek vegetable side dishes that veer off the beaten path, give this easy recipe a go. Earthy mushrooms, crisp celery, sharp cheese, and a bright, lemony dressing all combine for a great accompaniment for grilled or broiled meats, poultry, or fish.
Provided by BHG Test Kitchen
Number Of Ingredients 10
Steps:
- In an extra-large bowl combine celery, mushrooms, and parsley.
- For dressing, in a screw-top jar combine Basic Vinaigrette and lemon juice. Cover and shake well. Drizzle dressing over celery mixture and sprinkle with salt; toss gently to coat. Top with cheese. Basic Vinaigrette
- In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well. Out of celery? Use shaved fennel instead. Want to cook the mushrooms? Sauté them in one tablespoon olive oil and one clove of minced garlic until golden. Can't find Pecorino Romano cheese? Use Parmesan instead. For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.
Nutrition Facts : Calories 146 kcal, Carbohydrate 5 g, Cholesterol 10 mg, Protein 6 g, SaturatedFat 3 g, Sodium 561 mg, Sugar 3 g, Fat 12 g, UnsaturatedFat 8 g
SHAVED MUSHROOM, CELERY, AND SESAME SALAD
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.
Provided by Lukas Volger
Categories HarperCollins Dinner Vegetarian Vegan Salad Mushroom Celery Parsley Lemon Juice Lunch Soy Free Dairy Free Tree Nut Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- To de-string the celery, make a small cut into the outer base end of the celery stalk, no more than ⅛-inch deep, and pull along the length of the stalk. If it's a wide stalk, repeat, working around the outer edge, until no more strings are released. Using a mandoline, cut the celery and mushrooms into paper-thin shavings. In a large bowl, combine the celery and mushrooms and toss with the lemon juice, vinegar, and ½ teaspoon kosher salt and let stand for 5 minutes.
- Meanwhile, stir together the tahini and about 2 tablespoons water in a small bowl until smooth. Don't fret if it looks dry and lumpy; just keep stirring. The consistency should be about that of whipped cream cheese; adjust as needed by adding a bit more water or a bit more tahini. Season with a pinch of kosher salt, then using the back of a spoon, smear the mixture over your serving platter or bowl or divide it among 4 salad plates.
- Add the olive oil and parsley to the mushrooms and gently toss to combine, then pile on top of the tahini. Sprinkle with a few pinches of flaky salt and a few grinds of black pepper.
- Serve immediately, making sure to scrape up the tahini smear along with the mushroom-celery salad. Eat within an hour or so, as the mushrooms start releasing liquid as the salad sits.
MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE
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
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
Provided by Claire Robinson
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
GRILLED MUSHROOM AND SHAVED CELERY HEART SALAD WITH CREAMY LEMON-BASIL VINAIGRETTE
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.
ITALIAN MUSHROOM AND CELERY SALAD
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
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
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