Celery salad with roasted mushrooms, white beans and feta

Servings: 4to6

Warm roasted mushrooms make this salad hearty and appealing on a cold day. Goat cheese, blue cheese or Parmigiano-Reggiano would all be good swaps for the feta. Make ahead: The celery mixture needs to marinate in the refrigerator for at least 30 minutes and up to one hour. The salad can be refrigerated for up to three days. (The mushrooms aren’t the same cold or at room temperature, but they are still good.)

For the marinated celery

2 tablespoons minced shallot

2 tablespoons champagne or other white wine vinegar 2 tablespoons extra-virgin olive oil

1⁄2 teaspoon salt 3⁄ teaspoon sugar 4 1 ⁄4 teaspoon freshly ground black pepper 8 ribs celery (preferably leafy ones from the heart), sliced very thin on the diagonal

1 cup cooked or canned white beans (rinsed and drained if canned)

For the roasted mushrooms

12 ounces cremini mushrooms, each cut into quarters

2 tablespoons extra-virgin olive oil 1⁄ teaspoon salt 4

For assembly

1⁄4 cup chopped parsley 1 ⁄ 4 cup chopped fresh mint

2 tablespoons chopped fresh dill 3 ounces crumbled feta cheese (see headnote)

1. For the marinated celery: Whisk together the shallot, vinegar, oil, salt, sugar and black pepper in a large salad bowl until the sugar has dissolved. Add the celery and white beans, toss and let marinate in the refrigerator for 30 minutes to 1 hour.

2. While the celery marinates, make the roasted mushrooms: Preheat the oven to 375 degrees. Arrange the mushrooms on a rimmed baking sheet, then drizzle with oil, season with salt and toss to coat. Roast (middle rack) for 30 to 40 minutes, until the mushrooms have browned and are tender.

3. Reserve 2 tablespoons of the mixed herbs to garnish the salad. To assemble just before serving, toss the rest of the herbs with the celery and white bean mixture. Arrange on a platter. Top with the roasted mushrooms, crumbled feta and reserved herbs. Serve right away.

Nutrition per serving (based

on 6): 190 calories, 7 g protein, 13 g carbohydrates, 13 g fat, 4 g saturated fat, 15 mg cholesterol, 480 mg sodium, 4 g dietary fiber, 4 g sugar