Make Ahead
Italian Celery and Mushroom Salad
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41 Reviews
Beth
April 28, 2021
I have this salad 2-3 times a week. I just love it. I use shitake mushrooms as well as cremini or baby bellas. I dress it with lemon olive oil and fresh lemon juice, 1:1. I love the cold celery with the warm mushrooms, topped with parm. Delicious!
Chloroph
May 2, 2016
This was excellent. I used less olive oil and a lot more lemon juice cause I like it that way. Turned out bright and super juicy and flavorful!
Jane R.
June 10, 2015
I made this for lunch today and loved it. I cut the recipe in half and ate the whole thing! I have had such guilt over the years about throwing out celery and have tried every trick in the world to make it last as long as I need it to. This is the best solution yet for using up that beautiful crisp vegetable before it's soggy and limp. The key to the deliciousness really is that the slices are paper thin. I had a couple slices that weren't and they just tasted to celery-ish, it that makes any sense.
Thank you for this recipe.
Thank you for this recipe.
Jacques C.
October 26, 2014
Terrific ! I cut the celery a little thicker and blanched it. My guests loved the salad .
Cristel
February 8, 2014
Outstanding! This salad is so simple, quick and delicious! I will be making it again and again. I used button and oyster mushrooms, and probably a little less celery.
Katelinlee is right, the leftovers are nice, but this dish is definitely better freshly made.
Katelinlee is right, the leftovers are nice, but this dish is definitely better freshly made.
mawhorts
January 19, 2014
Delicious! Does anyone have an idea of how this does when made the night before? Should I just saute the mushrooms and slice the celery, then dress it in the morning? Or does pre-sliced celery lose its crispness? Is this one of those salads that's actually better as leftovers when the flavors have had time to mingle?
Katelinlee
January 28, 2014
It's a treat for lunch the next day but I wouldn't necessarily call it company worthy. I think it's better freshly made, but it does do very well if made an hour or two before serving and left to sit. I've served it with a galette made the night before and prepped this salad while it reheated.
Katelinlee
January 6, 2014
I love this recipe. I've made it many times now - great for a dinner party since the temperature is forgiving, or for a "not sad" desk lunch!
ChefJune
October 7, 2013
I wonder why I didn't save this before. It sounds like the perfect thing for dinner tonight. And I have everything on hand!
maryanon
August 5, 2013
I have a new Kitchenaid food processor to break in so I made this last night--paper thin celery slices like a dream. Also did a nice slice on the mushroom. Such a huge it with my guests, everyone ate at least two servings, two people asked for the recipe. Who knew celery could taste like some delicious, exotic lettuce when done this way?
dickensthedog
July 30, 2013
I added sliced leftover thin slices of steak, and this was a wonderful one dish summer meal! I think that I will increase the mushrooms and decrease the celery next time though.
Ham
June 10, 2013
This was delicious! I made it to prelude a hearty Italian stew for a dinner party. I would, however, recommend cutting the cheese down by a 1/4 cup. I personally felt that it was too overpowering for the mushrooms, but otherwise very good.
Scribbles
June 9, 2013
I made this last night for dinner with fresh trout - great combination with lovely flavors and textures.
Erin Z.
April 14, 2013
You know those times when you are absolutely starving and hour before dinner reservations? This is the appetizer recipe for you! The flavors in this dish are amazing! To make it even more effortless, rather than sauteing delicate mushrooms, I used 1 lb large, raw portobello mushrooms caps- cleaned and thinly sliced. I also swapped the Parmesan for Pecorino Romano, which is made of sheep's milk and in my opinion, adds even more depth of flavor. The results were earthy, bright, clean, salty/nutty and fabulous.
Nanny B.
January 22, 2013
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.
SMSF
January 17, 2013
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.
Chef T.
November 29, 2012
I made this recipe over the weekend and it was a HUGE hit at my dinner party! Everyone was asking for the recipe!!
Consultant W.
July 21, 2012
This is so so good. I added some shredded beef to make the salad meal-worthy.
fiveandspice
June 12, 2012
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!
SJR
June 8, 2012
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..
lastnightsdinner
March 24, 2012
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!
inpatskitchen
March 23, 2012
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!
Waverly
March 23, 2012
Thanks, everyone. I love the new slide show format to demo the recipes. Wonderful narratives to go with the photos!
Kitchen B.
March 23, 2012
A gorgeous salad. Shall we call you mushroom queen :-)? Based on your previous win...... COngrats
Panfusine
March 22, 2012
Congratulations.. Its a beautiful, simple & elegant dish..Looking fwd to making & enjoying this!
Panfusine
March 22, 2012
Congratulations.. Its a beautiful, simple & elegant dish..Looking fwd to making & enjoying this!
fiveandspice
March 12, 2012
Oh wow! This looks just like something I absolutely wouldn't be able to stop eating.
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