A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly.

Martha Stewart Living, February 1996

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Recipe Summary

Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Divide greens between 2 salad plates.

  • 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.

Cook's Notes

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

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