MUSHROOM AND CELERY-HEART SALAD WITH LEMON VINAIGRETTE
A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
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.
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.
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
SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE
Provided by Tori Ritchie
Categories Salad Appetizer Side No-Cook Vegetarian Quick & Easy Low Cal Lemon Celery Spinach Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
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.
HERBACEOUS SALAD WITH LEMON VINAIGRETTE
Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 2
Number Of Ingredients 11
Steps:
- Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
- Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
- Rinse zucchini lightly with cold water; drain well.
- Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
- Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
- Garnish with lemon zest and additional green onions, if desired.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 14.7 g, Fat 38 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 4365.5 mg, Sugar 6.3 g
MUSHROOM, PARMESAN AND CELERY SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings
Time 5m
Yield 6 servings
Number Of Ingredients 6
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
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.
ROASTED MUSHROOMS AND SHAVED CELERY W/ CREAMY LEMON VINAIGRETTE
A sophisticated salad by Bobby Flay. After having made it myself, here are my suggestions. . .#1 half the dressing, otherwise you will have WAY too much, #2 I left the mushrooms whole which were super pretty and they were still cooked after 20 minutes, #3 make sure you SHAVE the celery, otherwise the larger chunks are kind of weird. Definitely something different for a change though!
Provided by januarybride
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
- Process olive oil, Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth. Season, if desired, with salt and black pepper. Turn into small bowl; cover and refrigerate at least 30 minutes.
- Preheat oven to 375°. Toss mushrooms with canola oil in medium bowl. Season, if desired, with salt and black pepper. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
- Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl. Season, if desired, with salt and black pepper.
- To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette. Serve room temperature.
Nutrition Facts : Calories 404.3, Fat 40.2, SaturatedFat 4.9, Cholesterol 1.9, Sodium 79.1, Carbohydrate 11.6, Fiber 1.5, Sugar 6.1, Protein 3.3
CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE
This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).
Provided by Lora Zarubin
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
- Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
- Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.
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