SERVES: 6
TOTAL TIME: 25 minutes
WHY THIS RECIPE WORKS Mushrooms and celery seem to have a natural flavor affinity, so we combined them in pursuit of salad perfection. To start, we chose earthy, full-flavored cremini mushrooms, slicing them very thin and marinating them in a bright lemon vinaigrette. This 10-minute soak in the acidic dressing softened and seasoned them, bringing out and balancing their flavor. Fresh celery gave our salad a much-desired crunch. Additional greenery came by way of parsley, for its clean taste, and tarragon, which supplied a pleasant bittersweetness with a hint of anise. Shaved Parmesan tossed in just before serving added nutty, salty richness. If your celery came without its leaves, you can substitute an extra 1 to 2 tablespoons chopped fresh parsley. Slice the mushrooms and celery as thinly as possible; this keeps the texture cohesive and allows the dressing to be absorbed more easily. Make sure not to marinate the mushrooms for longer than 10 minutes, or the salad will be too watery.
INGREDIENTS:
- 8 ounces cremini mushrooms, trimmed and sliced thin
- ¼ cup extra-virgin olive oil
- 1 shallot, halved and sliced thin
- 1½ tablespoons lemon juice
- Salt and pepper
- 4 celery ribs, sliced thin, plus ½ cup celery leaves
- 2 ounces Parmesan cheese, shaved
- ½ cup fresh parsley leaves
- 2 tablespoons chopped fresh tarragon
INSTRUCTIONS:
- Combine mushrooms, oil, shallot, lemon juice, and ¼ teaspoon salt in a large bowl. Toss to coat, then let sit for 10 minutes.
- Add celery ribs and leaves, Parmesan, parsley, and tarragon to mushroom-shallot mixture and toss to combine. Season with salt and pepper to taste. Serve.
