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

Overview

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).


ingredients

FOR MARINATED CELERY

2tablespoonschopped shallots

2tablespoonschampagne or other white wine vinegar

2tablespoonsextra virgin olive oil

1/2teaspoonsalt

3/4teaspoonsugar

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)

FOR ROASTED MUSHROOMS

12ouncescremini mushrooms, each cut into quarters

2tablespoonsextra virgin olive oil

1/4teaspoonsalt

FOR ASSEMBLY

1/4cupchopped parsley

1/4cupchopped fresh mint

2tablespoonschopped fresh dill

3ouncescrumbled feta cheese (see footnote)


steps

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

Nutrition

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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