Monday, 10 Dec 2018
Entertainment

This celery salad with roasted mushrooms is a crisp and plentiful antidote to winter

Overview

Thanks to the roasted and hot mushrooms, this salad is consistent and attractive in cold weather. Goat cheese, blue cheese or Parmigiano-Reggiano would be good substitutes for feta cheese.

Prepare in advance: the celery mixture should marinate in the refrigerator for at least 30 minutes and up to 1 hour. The salad can be refrigerated up to 3 days. (The mushrooms are not the same cold or at room temperature, but they are still good.)


ingredients

FOR THE MARINE CELERY

2soup spoonsShallot shallot

2soup spoonschampagne or other white wine vinegar

2soup spoonsextra virgin olive oil

1/2teaspoonsalt

3/4teaspoonsugar

1/4teaspoonfreshly ground black pepper

8celery stalks (favorite leafy stems of the heart), sliced ​​very thin diagonally

1Cupcooked or canned white beans (rinsed and drained if they are canned)

FOR ROASTED MUSHROOMS

12ouncesCremini mushrooms, each cut into quarters

2soup spoonsextra virgin olive oil

1/4teaspoonsalt

FOR ASSEMBLY

1/4Cupchopped parsley

1/4Cupminced fresh mint

2soup spoonschopped fresh dill

3ouncesfeta cheese crumbled (see top note)


Not

Step 1

For marinated celery: Beat together the shallot, vinegar, oil, salt, sugar and black pepper in a large bowl until dissolving the sugar. Add celery and white beans, mix and marinate in refrigerator for 30 minutes to 1 hour.

2nd step

While the celery is marinated, prepare the roasted mushrooms: Preheat the oven to 375 degrees. Arrange the mushrooms on a rimmed baking sheet, then drizzle with oil, salt and mix to coat. Roast (center rack) for 30 to 40 minutes, until the mushrooms are golden brown and tender.

Step 3

Reserve 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 tray. Garnish with roasted mushrooms, crumbled feta cheese and reserved herbs. Serve right away.

From the author of the cookbook Joy Manning.

Tested by Ali Sharman; questions by email to voraciously@washpost.com.

Did you make this recipe? Take a picture and tag us on Instagram with #eatvoraciously.

For a printable and scalable version of this recipe, read it here.

Nutritional analysis is based on 6 servings.

More Voraciously Celery Recipes:

Sautéed celery and pork

Green Goddess dough with cashew nuts

Nutrition

Calories: 190; Total fat: 13 g; Saturated fat: 4 g; Cholesterol: 15 mg; Sodium: 480 mg; Carbohydrates: 13 g; Food fiber: 4 g; Sugars: 4 g; Protein: 7 g.

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