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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Author Notes: 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.
- Waverly
Food52 Review: 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. - A&M
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!
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9 days ago Ham
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.
10 days ago Scribbles
I made this last night for dinner with fresh trout - great combination with lovely flavors and textures.
about 1 month ago sasha black
just made this, lovely-will make again
2 months ago Erin Zenisek
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.
5 months 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.
5 months 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.
7 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!!
11 months ago Consultant who cooks
This is so so good. I added some shredded beef to make the salad meal-worthy.
about 1 year 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!
about 1 year 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..
about 1 year ago ENunn
A beauty; can't wait to make. Way to go!
about 1 year ago inpatskitchen
Made this with dinner last night...Absolutely delicious!!
about 1 year ago Midge
Delicious! Congrats Waverly.
about 1 year 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!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Such a delicious-sounding salad. Can't wait to try it. Congrats, Waverly!
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
So glad this is a finalist! Absolutely delicious! Congrats!
about 1 year 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!
about 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Congratulations! Another great one from Waverly!
about 1 year ago Waverly
Thanks, everyone. I love the new slide show format to demo the recipes. Wonderful narratives to go with the photos!
about 1 year ago gingerroot
Congratulations, Waverly! I can't wait to try this.