Giving celery the star status it deserves
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
• 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
CASHEW GREEN GODDESS DIP
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.
Cashew Green Goddess.
Celery Salad With Roasted Mushrooms, White Beans and Feta.