Roasted Mushrooms and Shaved Celery W/ Creamy Lemon Vinaigrette

READY IN: 45mins
Recipe by jenne

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!

Top Review by rosslare

So unusual and appetising! Love the basil lemon dressing! I pan fried the mushrooms rather than roasted, just seemed easier. I served this on a bed of rucola, to make good use of the plentiful of the lovely dressing. Quite fabulous!

Ingredients Nutrition

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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