Roasted Mushrooms and Shaved Celery W/ Creamy Lemon Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A sophisticated salad by Bobby Flay. After having made it myself, here are my suggestions. . .#1 half the dressing, otherwise you will have WAY too much, #2 I left the mushrooms whole which were super pretty and they were still cooked after 20 minutes, #3 make sure you SHAVE the celery, otherwise the larger chunks are kind of weird. Definitely something different for a change though! Ingredients:
1 lemon |
1/2 cup olive oil |
2 tablespoons mayonnaise |
1/4 cup loosely packed fresh basil leaf (i just used 1 t dried basil) |
2 teaspoons honey |
1 lb quartered cremini mushroom, stems removed |
3 tablespoons canola oil |
2 -3 stalks white celery hearts, sliced 1/8 inch thick (about 1-1/2 cups) |
2 tablespoons chopped celery leaves (may sub fresh parsley) |
Directions:
1. From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
2. Process olive oil, Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth. Season, if desired, with salt and black pepper. Turn into small bowl; cover and refrigerate at least 30 minutes.
3. Preheat oven to 375°. Toss mushrooms with canola oil in medium bowl. Season, if desired, with salt and black pepper. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
4. Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl. Season, if desired, with salt and black pepper.
5. To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette. Serve room temperature.
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