How To Prepare Celery, Grilled Grape and Mushroom Salad ?

 

Preparation:   

Preparation time: 15 mins

Cooking time: 30 mins

Serving: 6

Ingredients:

• 2 tablespoons white wine vinegar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon celery seeds
• 1/4 teaspoon Dijon mustard
• 2 small garlic cloves, minced
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/4 cup roasted almond oil
• Salt and freshly ground pepper
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup tender celery leaves (from one head)
• 1/4 cup salted roasted almonds, chopped
• 1 pound king oyster mushrooms, sliced lengthwise 1/4 inch thick
• 2 cups green grapes (12 ounces)
• 2 heads butter lettuce, leaves separated
• 2 cups very thinly sliced celery

Instructions:

1.    In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.

2.    In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.

3.    Light a grill 中文. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.

4.    Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.