Italian Celery and Mushroom Salad
One more, because it's pretty.
Celery, mushrooms, lemon, parmesan, parsley.
A little oil in a warm pan to get things going.
Shrooms a-plenty! Into the pan, with pepper and salt.
Sauteed until golden brown, wilty and so delicious.
See how handy mandolines are? If you don't have one, though, you can just slice them thinly.
Lemon juice!
Peeling the parm. It's pretty fun.
Ta da! Salad-ready.
A simple, always-great dressing of lemon juice and oil.
Team work! Salt & pepper to taste.
How many photos do you think we have of chopping parsley? Here is another one!
Into the bowl!
Toss!
Put it on a plate. You know, for eating!
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A&M say: WHO: Waverly, a lawyer-turned-full-time-mom, wholesome meal advocate and all around super home cook!
WHAT: A delicate yet satisfying salad of celery and mushroom.
HOW: Just a little slicing and squeezing and in almost no time, you're looking at one beautiful dish.
WHY WE LOVE IT: Earthy sauteed mushrooms and parmesan pack a lovely umami punch, bringing perfect balance to the crunch of the celery and zing of the lemon. We could happily eat this salad every day.
Waverly says: I have always had a "thing" for raw celery in salad. It has to do with texture - the crunchy factor that celery delivers. It lends itself well to so many other flavors. Here, it is paired with lightly sauteed mushrooms, parmesan cheese, and lemon vinaigrette. It makes a nice side at dinner, but it is equally as delicious with a slice of baguette for lunch.
Serves 4-6
- 7 tablespoons Extra Virgin Olive Oil, divided
- 1 pound mushrooms, delicate varieties such as cremini, oyster, or shiitake are best, wiped clean as sliced as thin as possible
- 2 tablespoons fresh lemon juice
- 8 ribs celery, shaved paper thin (use a mandolin if you have one)
- 1 cup shaved parmigiano reggiano cheese
- sea salt and freshly ground black pepper, to taste
- 1/4 cup chopped Italian flat-leaf parsley
- SAUTE THE MUSHROOMS: In a skillet, heat 3 Tbsp olive oil over MEDIUM HIGH heat. When the oil is hot, add the sliced mushrooms and saute until golden brown, 5-6 minutes. Season with a little salt and pepper and then set aside to cool.
- TOSS THE SALAD: In a large serving bowl, whisk the remaining 4 Tbsp olive oil with the lemon juice. Add a little salt and pepper and then taste. Add more oil or lemon juice as you like. Add the celery, cooled mushrooms, cheese, and parsley to the bowl and toss until combined. Season with sea salt and pepper and serve.
- Your Best Celery Recipe Contest Finalist!






about 1 month ago Nancy Boonsawas
I've never liked celery. But what I don't like even more is throwing away unused celery so I made this and it was scrumptious! I really wasn't expecting it to be! The paper thin slices mellow out the overpowering celery flavor and texture while still maintaining crunch and non-sogginess. The mushroom and Parmesan bring it together and make it a savory and delicious.
about 1 month ago SMSF
I saw Giada DiLaurentiis make something very similar on TV a while back, but the mushrooms were not cooked. This recipe from Waverly sound much better and more flavorful.
3 months ago Chef Tracy D
I made this recipe over the weekend and it was a HUGE hit at my dinner party! Everyone was asking for the recipe!!
7 months ago Consultant who cooks
This is so so good. I added some shredded beef to make the salad meal-worthy.
8 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
We just finished supper with this as one of the sides, and I couldn't wait to report how wonderful it was! I loved it! It was remarkable how nicely the parmesan and lemon tied together the distinct flavors and textures of the celery and mushrooms. I'll definitely be making it again soon!
9 months ago SJR
I decided to make this because it looked & sounded good. However, because we do not like raw celery, I used a fancy lettuce & spinach mixture. For mushrooms, I used porcini, reconstituting them in beef broth. In addition to the olive oil & lemon juice, I also splashed on some 25-year balsamic vinegar. Unfortunately, I did not like the blend of flavors from the mushrooms mixed in with the greens - the flavors just did not mesh well together for me. My husband, however, did like it. I probably will not make again, though perhaps I just used the wrong type of mushroom for this salad..
11 months ago ENunn
A beauty; can't wait to make. Way to go!
11 months ago inpatskitchen
Made this with dinner last night...Absolutely delicious!!
11 months ago Midge
Delicious! Congrats Waverly.
11 months ago lastnightsdinner
Had this tonight alongside a simple seared hanger steak. Absolutely fantastic - my husband and I loved it! I added some celery leaves as well since we had a really leafy celery bunch. We'll definitely be making this again. Thanks for the great recipe, and good luck!
11 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Such a delicious-sounding salad. Can't wait to try it. Congrats, Waverly!
11 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
So glad this is a finalist! Absolutely delicious! Congrats!
11 months ago inpatskitchen
I must tell you..I saved this as soon as I saw it thinking how wonderful it will be on our Easter buffet. And so honored to share the "spotlight" with you!
11 months ago aargersi
Congratulations! Another great one from Waverly!
11 months ago Waverly
Thanks, everyone. I love the new slide show format to demo the recipes. Wonderful narratives to go with the photos!
11 months ago gingerroot
Congratulations, Waverly! I can't wait to try this.
11 months ago Kitchen Butterfly
A gorgeous salad. Shall we call you mushroom queen :-)? Based on your previous win...... COngrats
11 months ago cheese1227
This looks very lovely. Congrats!
11 months ago Panfusine
Congratulations.. Its a beautiful, simple & elegant dish..Looking fwd to making & enjoying this!
11 months ago Panfusine
Congratulations.. Its a beautiful, simple & elegant dish..Looking fwd to making & enjoying this!