Giv­ing cel­ery the star sta­tus it de­serves

The Borneo Post - Nature and health - - Front Page -

CEL­ERY salad with roasted Mush­rooms, white beans and feta

Serv­ings: 4 to 6

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 1 hour. The salad can be re­frig­er­ated for up to 3 days. (The mush­rooms aren’t the same cold or at room tem­per­a­ture, but they are still good.) Recipes from cook­book au­thor Joy Man­ning.


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

- 3/4 tea­spoon sugar

- 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

• 1/4 tea­spoon salt

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)


- 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 one hour.

- 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.

- 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 fi­bre, 4 g sugar


Serv­ings: 8 (makes 1 1/2 cups)

This bright and creamy dip is ready in 20 min­utes. For a ve­gan ver­sion of this dress­ing, omit the an­chovies and sea­son with ad­di­tional salt to taste. Re­place the honey with agave nec­tar.

MAKE AHEAD: If you don’t have a high-speed blender (such as a Vi­ta­mix), soak the cashews overnight in cold wa­ter and drain be­fore us­ing in this recipe. The dip can be re­frig­er­ated in an air­tight con­tainer for up to 5 days.

IN­GRE­DI­ENTS 1 cup raw cashews

- 1/2 cup wa­ter

- 1/2 cup chopped pars­ley

- 1/4 cup lemon juice

- 1/4 cup chopped fresh tar­ragon

- 2 ta­ble­spoons chopped chives

- 3 canned an­chovies, drained

- 1 tea­spoon honey

- 1 clove gar­lic

- 1/2 tea­spoon salt

- 8 cel­ery stalks, peeled and cut into spears, for serv­ing


Com­bine the cashews, wa­ter, pars­ley, lemon juice, tar­ragon, chives, an­chovies, honey, gar­lic and salt in a blender. Puree un­til smooth. Chill be­fore serv­ing with the cel­ery spears. Nu­tri­tion per serv­ing: 110 calo­ries, 4 g pro­tein, 8 g car­bo­hy­drates, 8 g fat, 0 g sat­u­rated fat, 0 mg choles­terol, 240 mg sodium, 1 g di­etary fi­bre, 3 g sugar.

- Pho­tos by Goran Kosanovic for the Wash­ing­ton Post

Cashew Green God­dess.

Cel­ery Salad With Roasted Mush­rooms, White Beans and Feta.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.