A celery salad with a roasted mushroom recipe that is crunchy, plentiful and an antidote to the winter



The warm toasted mushrooms make this salad tasty and inviting on a cold day. Goat's cheese, blue cheese or Parmigiano-Reggiano would all be good exchanges for feta cheese.

Go ahead: the celery mixture should be marinated in the refrigerator for at least 30 minutes and up to 1 hour. The salad can be chilled for up to 3 days. (Mushrooms are not the same cold or at room temperature, but they are still good).



2tablespoonschopped shallots

2tablespoonschampagne or other white wine vinegar

2tablespoonsextra virgin olive oil



1/4teaspoonFreshly ground black pepper

8celery ribs (leaf stalk with a favorite heart), very thin sliced ​​on the diagonal

1cupcooked or canned white beans (rinsed and emptied if stored)


12ouncescremini mushrooms, each cut into quarters

2tablespoonsextra virgin olive oil



1/4cupchopped parsley

1/4cupchopped fresh mint

2tablespoonschopped fresh dill

3ouncescrumbled feta cheese (see footnote)


Step 1

For marinated celery: Whisk the shallots, vinegar, oil, salt, sugar and black pepper in a large bowl until the sugar has melted. Add the celery and white beans, mix and allow to marinate in the refrigerator for 30 minutes to 1 hour.

Step 2

While the celery marinade, prepare the roasted mushrooms: preheat the oven to 375 degrees. Arrange the mushrooms on an edged baking sheet, then season with oil, season with salt and mix. Roast (central grill) for 30-40 minutes, until the mushrooms are golden and will be tender.

Step 3

Take 2 tablespoons of mixed herbs to garnish the salad.

Step 4

To assemble just before serving, mix the rest of the herbs with the mixture of celery and white beans. Arrange on a plate. Complete with roasted mushrooms, crumbled feta cheese and reserved herbs. Serve immediately.

From the author of cookery books Joy Manning.

Tested by Ali Sharman; send an email to voraciously@washpost.com.

Did you have this recipe? Take a picture and tag us on Instagram with #eatvoraciously.

For a version of this easy to print and scalable recipe, view it here.

The nutritional analysis is based on 6 servings.

Other recipes of celery from Voraciously:

Celery and pork stir fry

Dip goddess of green cashew


Calories: 190; Total fat: 13 g; Saturated fat: 4 g; Cholesterol: 15 mg; Sodium: 480 mg; Carbohydrates: 13 g; Dietary fiber: 4 g; Sugars: 4 g; Protein: 7 g.


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