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: 6
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; 118 milliliters tender celery leaves (from one head); 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, plus more for brushing; 6 servings Salt and freshly ground pepper; 2 Tbsps white wine vinegar

The recipe Celery, Grilled Grape and Mushroom Salad can be made in roughly 45 minutes. This recipe serves 6. One portion of this dish contains about 5g of protein, 31g of fat, and a total of 357 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a side dish. 1 person found this recipe to be scrumptious and satisfying. A mixture of tender celery leaves, olive oil, flat-leaf parsley leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and whole 30 diet. It will be a hit at your The Fourth Of July event. If you like this recipe, you might also like recipes such as Celery, Grilled Grape and Mushroom Salad, Apple, Grape, And Celery Salad, and Celery and Mushroom Salad with Shaved Parmigiano.

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