No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mushroom and Celery-Heart Salad with Lemon Vinaigrette

This recipe calls for cremini mushrooms, an Italian cultivated variety; if you can't find them, use more white button mushrooms.

  • servings: 2




  • 1 lemon
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 ounces (3 Cups) mixed baby greens
  • 3 ounces cremini mushrooms, sliced 1/8 inch thick
  • 3 ounces white button mushrooms, sliced 1/8 inch thick
  • 1 celery heart, (the small white inner stalks), sliced diagonally into 1/8-inch-thick pieces (1/2 Cup)


  1. Step 1

    Cut away peel and pith of lemon, and separate 3 segments from the white membranes. Thinly slice those 3 segments widthwise, and set aside. Into a small bowl, squeeze 1 tablespoon of lemon juice from remaining sections. Season with salt and pepper. Slowly whisk in olive oil until combined; set vinaigrette aside.

  2. Step 2

    Divide greens between 2 salad plates.

  3. Step 3

    In a medium bowl, toss mushrooms, celery heart, and all but several teaspoons of the vinaigrette. Arrange half the mushroom mixture in the center of each plate of greens; scatter chopped lemon over. Drizzle greens with remaining vinaigrette, and serve immediately.

Martha Stewart Living, February 1996