Name: Celery, Grilled Grape, and Mushroom Salad
Yield: 6
Ingredients: 2 tbsp. white wine vinegar -; 2 tsp. fresh lemon juice -; 1/2 tsp. celery seeds -; 1/4 tsp. Dijon mustard -; 2 clove garlic -; 1/2 c. extra-virgin olive oil -; 1 tbsp. extra-virgin olive oil -; 1/4 c. roasted almond oil -; Salt -; Freshly ground pepper -; 1/2 c. flat-leaf parsley leaves -; 1 1/2 c. tender celery leaves (from one head) -; 1/4 c. salted roasted almonds -; 1 lb. king oyster mushrooms -; 2 c. green grapes -; 2 head butter lettuce -; 2 c. very thinly sliced celery -

Celery, Grilled Grape, and Mushroom Salad

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Celery, Grilled Grape, and Mushroom Salad

1. 2 tbsp. white wine vinegar -

2. 2 tsp. fresh lemon juice -

3. 1/2 tsp. celery seeds -

4. 1/4 tsp. Dijon mustard -

5. 2 clove garlic -

6. 1/2 c. extra-virgin olive oil -

7. 1 tbsp. extra-virgin olive oil -

8. 1/4 c. roasted almond oil -

9. Salt -

10. Freshly ground pepper -

11. 1/2 c. flat-leaf parsley leaves -

12. 1 1/2 c. tender celery leaves (from one head) -

13. 1/4 c. salted roasted almonds -

14. 1 lb. king oyster mushrooms -

15. 2 c. green grapes -

16. 2 head butter lettuce -

17. 2 c. very thinly sliced celery -

How to cook deliciously - Celery, Grilled Grape, and Mushroom Salad

1. Stage

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. Stage

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. Stage

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. Stage

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. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.