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Salads don’t have to be made of the same old boring vegetables you keep throwing together. Think outside the box and try this flavorful Italian classic: celery mushroom salad.
I discovered this recipe as I was looking for a way to use up some celery that had been sitting in my refrigerator for a while. You know how it goes, you buy a package of celery and use 2 sticks for a recipe and then it just sits there…?
It is of course best made with fresh celery that is nice and green and crunchy; but don’t worry, the lemon flavor will brighten up any old celery!
A couple of tips
If you like your mushrooms on the crunchy side, slice them a bit thicker and add them just before serving. As this salad sits, the mushrooms will become softer as they render some of their liquid. That’s the way I like them myself though, and this salad tastes great even the next day.
Use your best olive oil! It will shine through in this dish. I personally keep only one kind on hand, Partanna Sicilan Extra Virgin Olive Oil. It’s extremely versatile.
And don’t forget to shave a bit of fresh Parmesan as you serve! It ties the whole thing together!
Try these other recipes:
Farfalle pasta with mushrooms and spinach
Kale, mushrooms, farro and beets
Celery mushroom salad
Ingredients
- 1 lemon
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp Freshly ground black pepper
- 6 celery stalks
- 8 oz mushrooms (white or cremini)
- 1/4 cup fresh parsley chopped
- 2 oz shaved Parmesan cheese
Instructions
- Press the juice of 1 lemon into a large bowl
- Add salt and pepper, stir to dissolve
- Add olive oil
- Slice celery and mushrooms very thin and add to the bowl.
- Add parsley and mix throroughly.
- Shave fresh parmesan on each individual serving.
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