Celery And Portobello Salad Recipes

CAESAR SALAD WITH PORTOBELLO MUSHROOMS

Caesar Salad with Portobello Mushrooms image

Categories Salad Fish Leafy Green Mushroom Low Carb Quick & Easy Lunch Parmesan Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

9 drained canned anchovy fillets, minced
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 cup plus 3 tablespoons olive oil
1 medium head romaine lettuce, cut into bit-size pieces
1 large head radicchio, cut into bite-size pieces
4 garlic cloves, flattened, peeled
3 large portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
1/4 cup chopped fresh parsley
1 1/3 cups coarsely grated Asiago or Parmesan cheese (about 4 ounces)

Steps:

Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. Gradually whisk in 1/2 cup olive oil. Combine romaine lettuce and radicchio in large bowl.
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.
Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms and serve immediately.

PORTOBELLO MUSHROOM SALAD

Portobello Mushroom Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 portobello mushroom caps, wiped clean and very thinly sliced
4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper
A couple of handfuls shaved Parmiginao-Reggiano

Steps:

Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

PORTOBELLO MUSHROOM SALAD à LA GRECQUE

Portobello Mushroom Salad à la Grecque image

The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it

Provided by Kathy Cary

Categories Bon Appétit Salad Mushroom Watercress Feta Fennel Coriander

Yield Serves 6

Number Of Ingredients 15

Ingredients

12 pearl onions
6 tablespoons olive oil
2 tablespoons finely chopped garlic
3 cups water
1 1/4 cups chopped celery
1 fennel bulb, trimmed, thinly sliced
8 ounces portobello mushrooms, stems trimmed, caps sliced
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon coriander
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 bunch watercress
4 ounces feta cheese, crumbled

Steps:

Blanch onions in a saucepan of boiling water 2 minutes. Drain; cool. Peel onions.
Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add water, celery, fennel, and onions; bring to boil. Add mushrooms, vinegar, salt, pepper, and coriander. Simmer mushrooms until tender, about 30 minutes. Pour mushroom mixture into strainer set over large bowl. Return strained liquid to same skillet. Boil until reduced to 1/2 cup, about 12 minutes. Combine mushroom mixture and reduced liquid in large bowl. Mix in parsley and thyme. Chill at least 2 hours and up to 6 hours.
Arrange watercress around edge of platter. Mound mushroom mixture in center. Sprinkle with cheese and serve.

RACHAEL RAY'S CELERY & PORTABELLA SALAD

Rachael Ray's Celery & Portabella Salad image

Make and share this Rachael Ray's Celery & Portabella Salad recipe from Food.com.

Provided by Shelby Jo

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 celery ribs, with leafy tops wiped clean and thinly sliced on an angle
4 large portabella mushroom caps, wiped clean with damp towel
1 cup coarsely chopped flat leaf parsley, half a bunch
1 cup arugula leaf, chopped
1 cup basil leaves (about 20 leaves)
1 lemon, juice of
extra virgin olive oil, for drizzling
salt and pepper
chunk parmigiano-reggiano cheese, for shavings

Steps:

Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.

Nutrition Facts : Calories 45.7, Fat 0.6, SaturatedFat 0.1, Sodium 63.8, Carbohydrate 9.1, Fiber 3.7, Sugar 3.2, Protein 3.7

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