Mushroom And Celery Heart Salad With Lemon Vinaigrette Recipes

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

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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 CELERY-HEART SALAD WITH LEMON VINAIGRETTE

Mushroom and Celery-Heart Salad with Lemon Vinaigrette image

A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

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.

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