Celery, Grilled Grape And Mushroom Salad Recipe

Name: Celery, Grilled Grape And Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine vinegar; 2 teaspoons fresh lemon juice; 1/2 teaspoon celery seeds; 1/4 teaspoon Dijon mustard; 2 small garlic cloves, minced; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup roasted almond oil; Salt and freshly ground pepper; 1/2 cup flat-leaf parsley leaves; 1 1/2 cups (from one head) tender celery leaves; 1/4 cup salted roasted almonds, chopped; 1 pound king oyster mushrooms, sliced lengthwise 1/4 inch thick; 2 cups (12 ounces) green grapes; 2 heads butter lettuce, leaves separated; 2 cups very thinly sliced celery

Servings: persons

2 tablespoons white wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon celery seeds
1/4 teaspoon Dijon mustard
2 small garlic cloves, minced
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup roasted almond oil
Salt and freshly ground pepper
1/2 cup flat-leaf parsley leaves
1 1/2 cups (from one head) tender celery leaves
1/4 cup salted roasted almonds, chopped
1 pound king oyster mushrooms, sliced lengthwise 1/4 inch thick
2 cups (12 ounces) green grapes
2 heads butter lettuce, leaves separated
2 cups very thinly sliced celery

1
In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.
2
In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.
3
Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.
4
Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons white wine vinegar, 2 teaspoons fresh lemon juice, 1/2 teaspoon celery seeds, 1/4 teaspoon Dijon mustard, and more.

Yes, Celery, Grilled Grape And Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Celery, Grilled Grape And Mushroom Salad

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