Best 4 Grilled Mushroom And Shaved Celery Heart Salad With Creamy Lemon Basil Vinaigrette Recipes

**Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon Basil Vinaigrette**

Dive into a culinary journey with our tantalizing Grilled Mushroom and Shaved Celery Heart Salad, a symphony of flavors and textures that will awaken your taste buds. Grilled mushrooms add a smoky, umami richness, while crisp shaved celery hearts provide a refreshing crunch. The creamy lemon basil vinaigrette ties all the elements together, creating a harmonious and balanced dish. Get ready to impress your palate with this delightful salad, perfect for a light lunch, a vibrant side dish, or even as a vegetarian main course.

The recipe includes variations for those with different dietary preferences, including a vegan version of the creamy vinaigrette. For a gluten-free option, simply use gluten-free bread or crackers for serving. Whether you're a seasoned cook or just starting your culinary adventure, this recipe offers a delightful and approachable way to savor the goodness of fresh ingredients.

In addition to the main recipe, the article also features two additional variations:

* **Grilled Mushroom and Roasted Red Pepper Salad with Balsamic Vinaigrette:** This recipe introduces the vibrant flavors of roasted red peppers and balsamic vinegar, creating a slightly sweet and tangy twist.

* **Warm Mushroom and Spinach Salad with Creamy Garlic Dressing:** Indulge in a warm and comforting salad featuring tender spinach, earthy mushrooms, and a creamy garlic dressing that adds a touch of richness and warmth.

Each recipe is meticulously crafted to provide a unique and satisfying culinary experience, ensuring that you have a variety of options to suit your taste preferences. From the classic combination of grilled mushrooms and creamy lemon basil vinaigrette to the bold flavors of roasted red peppers and balsamic vinegar, or the comforting warmth of garlic dressing, these recipes offer a delightful journey for your taste buds.

Here are our top 4 tried and tested recipes!

CELERY AND PARMESAN SALAD

Celery and Parmesan Salad image

Provided by Ina Garten

Categories side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Steps:

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

ITALIAN MUSHROOM AND CELERY SALAD

Italian Mushroom and Celery Salad image

Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there's something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.

Provided by Martha Rose Shulman

Time 5m

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/2 pound cremini or white button mushrooms, very thinly sliced
4 celery stalks, from the heart of the celery, very thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced chives
Salt and freshly ground pepper
1 1/2 tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
1/4 cup extra-virgin olive oil
2 ounces shaved Parmesan

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.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 2 grams

MUSHROOM AND CELERY-HEART SALAD WITH LEMON VINAIGRETTE

Mushroom and Celery-Heart Salad with Lemon Vinaigrette image

A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1 lemon
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 ounces (3 cups) mixed baby greens
3 ounces cremini mushrooms, sliced 1/8 inch thick
3 ounces white button mushrooms, sliced 1/8 inch thick
1 celery heart, (the small white inner stalks), sliced diagonally into 1/8-inch-thick pieces (1/2 cup)

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.

SHAVED MUSHROOM, CELERY, AND SESAME SALAD

Shaved Mushroom, Celery, and Sesame Salad image

In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.

Provided by Lukas Volger

Categories HarperCollins Dinner Vegetarian Vegan Salad Mushroom Celery Parsley Lemon Juice Lunch Soy Free Dairy Free Tree Nut Free Peanut Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 stalks celery, ends trimmed
5 ounces cremini or button mushrooms (about 8), ends trimmed
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons white wine vinegar
Kosher salt
2 tablespoons well-stirred tahini
1 tablespoon olive oil
Handful whole parsley leaves
Flaky salt
Freshly ground black pepper

Steps:

To de-string the celery, make a small cut into the outer base end of the celery stalk, no more than ⅛-inch deep, and pull along the length of the stalk. If it's a wide stalk, repeat, working around the outer edge, until no more strings are released. Using a mandoline, cut the celery and mushrooms into paper-thin shavings. In a large bowl, combine the celery and mushrooms and toss with the lemon juice, vinegar, and ½ teaspoon kosher salt and let stand for 5 minutes.
Meanwhile, stir together the tahini and about 2 tablespoons water in a small bowl until smooth. Don't fret if it looks dry and lumpy; just keep stirring. The consistency should be about that of whipped cream cheese; adjust as needed by adding a bit more water or a bit more tahini. Season with a pinch of kosher salt, then using the back of a spoon, smear the mixture over your serving platter or bowl or divide it among 4 salad plates.
Add the olive oil and parsley to the mushrooms and gently toss to combine, then pile on top of the tahini. Sprinkle with a few pinches of flaky salt and a few grinds of black pepper.
Serve immediately, making sure to scrape up the tahini smear along with the mushroom-celery salad. Eat within an hour or so, as the mushrooms start releasing liquid as the salad sits.

Tips:

Select firm, fresh mushrooms: Portobello or cremini mushrooms are ideal for grilling. Ensure they are free of blemishes or bruises.
Clean the mushrooms thoroughly: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris.
Use high-quality olive oil: Opt for extra virgin olive oil to enhance the flavor of the mushrooms and vinaigrette.
Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, soy sauce, thyme, and garlic adds extra flavor and prevents them from drying out while grilling.
Grill the mushrooms over medium-high heat: This will help them develop a nice char and caramelized flavor.
Shave the celery hearts thinly: Use a sharp knife or mandoline to achieve thin, delicate slices of celery hearts.
Make the creamy lemon-basil vinaigrette: Combine mayonnaise, sour cream, lemon juice, basil, garlic, salt, and pepper in a bowl and whisk until smooth.
Assemble the salad: Layer the grilled mushrooms, shaved celery hearts, and chopped walnuts on a serving platter. Drizzle the creamy lemon-basil vinaigrette over the salad and garnish with fresh basil leaves.

Conclusion:

This grilled mushroom and shaved celery heart salad with creamy lemon-basil vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The combination of grilled mushrooms, crisp celery hearts, and creamy vinaigrette creates a harmonious balance of flavors and textures. It is a versatile salad that can be easily adapted to suit your preferences. Experiment with different types of mushrooms, herbs, and nuts to create a unique and flavorful salad that will impress your family and friends.