Celery, Grilled Grape and Mushroom Salad

Name: Celery, Grilled Grape and Mushroom Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Global
Ingredients: 59 milliliters roasted almond oil; 59 milliliters salted roasted almonds, chopped; 2 heads butter lettuce, leaves separated; 473 milliliters very thinly sliced celery; 355 milliliters (from one head) tender celery leaves; 1 teaspoons celery seeds; 0 teaspoons Dijon mustard; 118 milliliters flat-leaf parsley leaves; 2 smalls garlic cloves, minced; 340 grams cups green grapes; 454 grams king oyster mushrooms, sliced lengthwise 1/4 inch thick; 2 teaspoons fresh lemon juice; 118 milliliters extra-virgin olive oil; 45 servings Salt and freshly ground pepper; 2 Tbsps white wine vinegar

Celery, Grilled Grape and Mushroom Salad might be just the side dish you are searching for. This recipe makes 45 servings with 48 calories, 1g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up garlic cloves, king oyster mushrooms, tender celery leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Celery Seed

Lemon Juice

Almond Oil

Olive Oil

Mustard

Vinegar

Garlic

Equipment you will use

Whisk

Bowl

In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped.

Ingredients you will need

Celery Leaves

Almonds

Parsley

Garlic

Equipment you will use

Food Processor

Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Pesto

Light a grill.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Grapes

Cooking Oil

Equipment you will use

Grill

Bowl

Aluminum Foil

Transfer the grapes and mushrooms to a large bowl and toss with the pesto.

Ingredients you will need

Mushrooms

Grapes

Pesto

Equipment you will use

Bowl

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.

Ingredients you will need

Lettuce