My mother has been in town the past few days and I have over-indulged in her good cooking. I feel like I should pay penance and eat meatless all week, starting with this light, lovely salad.
Mushrooms and celery make a great combination, earthy and chewy versus fresh and crisp. This salad wouldn't say no to being served over a bed of freshly washed greens. Or serve it alongside a broth-based soup (like egg drop) for a light supper. If not eating meatless this is a great side to simply grilled chicken, steak, or fish.
1 pound fresh white mushrooms, cut into 1/4 inch slices
3 ribs celery, finely sliced
1 Tablespoon onion, minced
Juice of 1/2 lemon
1 teaspoon dijon mustard
3 Tablespoons olive oil
1/4 cup finely shredded Parmesan cheese
salt and pepper to taste
Mushrooms and celery make a great combination, earthy and chewy versus fresh and crisp. This salad wouldn't say no to being served over a bed of freshly washed greens. Or serve it alongside a broth-based soup (like egg drop) for a light supper. If not eating meatless this is a great side to simply grilled chicken, steak, or fish.
1 pound fresh white mushrooms, cut into 1/4 inch slices
3 ribs celery, finely sliced
1 Tablespoon onion, minced
Juice of 1/2 lemon
1 teaspoon dijon mustard
3 Tablespoons olive oil
1/4 cup finely shredded Parmesan cheese
salt and pepper to taste
Combine mushrooms and celery in a large bowl. Combine onion, lemon juice, and mustard in a small bowl. Slowly whisk in olive oil to make dressing. Add Parmesan to dressing and stir to combine. Toss with mushrooms and celery. Serve chilled or at room-temperature.
No comments:
Post a Comment