Celery And Portobello Salad Recipes

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EARTHY PORTOBELLO SALAD WITH PROSCIUTTO



Earthy Portobello Salad with Prosciutto image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 pound prosciutto, thinly sliced but not shaved
4 portobello mushroom caps
6 ribs celery from heart with leafy tops, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/2 cup freshly chopped flat-leaf parsley
2 cups baby arugula
2 lemons, juiced
1/4 cup extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper

Steps:

  • TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
  • Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve.
  • Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve.

PORTOBELLO MUSHROOM SALAD



Portobello Mushroom Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

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.

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

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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