Best 10 Mushroom And Celery Heart Salad With Lemon Vinaigrette Recipes

MUSHROOM AND CELERY-HEART SALAD WITH LEMON VINAIGRETTE

Steps:

• Cut away peel and pith of lemon, and separate 3 segments from the white membranes. Thinly slice those 3 segments widthwise, and set aside. Into a small bowl, squeeze 1 tablespoon of lemon juice from remaining sections. Season with salt and pepper. Slowly whisk in olive oil until combined; set vinaigrette aside.
• Divide greens between 2 salad plates.
• In a medium bowl, toss mushrooms, celery heart, and all but several teaspoons of the vinaigrette. Arrange half the mushroom mixture in the center of each plate of greens; scatter chopped lemon over. Drizzle greens with remaining vinaigrette, and serve immediately.

CELERY, MUSHROOM AND PARMESAN SALAD

Steps:

• In a large bowl, toss the celery, mushrooms and Parmesan until well combined. Pour the lemon juice and oil over the salad and toss until well combined. Season with salt and pepper.

ITALIAN MUSHROOM AND CELERY SALAD

Steps:

• Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.

SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE

Steps:

• Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.

GRILLED MUSHROOM AND SHAVED CELERY HEART SALAD WITH CREAMY LEMON-BASIL VINAIGRETTE

Steps:

• For the vinaigrette:
• Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
• For the mushrooms:
• Heat the grill to high.
• Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
• Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.

HERBACEOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
• Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
• Rinse zucchini lightly with cold water; drain well.
• Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
• Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
• Garnish with lemon zest and additional green onions, if desired.

MUSHROOM, PARMESAN AND CELERY SALAD

Steps:

• Combine the mushrooms, Parmesan and celery in a serving bowl.
• In a separate bowl, mix together the lemon juice, oil and salt and pepper to taste. Pour over the salad and toss it to mix. Serve at once.

MUSHROOM-AND-CELERY SALAD WITH PARMESAN CHEESE

Steps:

• Lay mushrooms on sheets of paper towels; cover with clean, damp kitchen towels. Thinly slice celery, and transfer to a bowl; cover with plastic. Refrigerate.
• Stir together lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in oil until emulsified, and season with salt and pepper. Toss mushrooms and celery with dressing; let stand 10 minutes. Divide lettuce among places, and top with mushroom mixture. Shave cheese with a vegetable peeler over tops.

ROASTED MUSHROOMS AND SHAVED CELERY W/ CREAMY LEMON VINAIGRETTE

Steps:

• From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
• Process olive oil, Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth. Season, if desired, with salt and black pepper. Turn into small bowl; cover and refrigerate at least 30 minutes.
• Preheat oven to 375°. Toss mushrooms with canola oil in medium bowl. Season, if desired, with salt and black pepper. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
• Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl. Season, if desired, with salt and black pepper.
• To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette. Serve room temperature.

CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE

Steps:

• Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
• Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
• Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.