Food & Cooking Recipes Salad Recipes Mushroom and Celery-Heart Salad with Lemon Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 A tart lemon vinaigrette complements the mushrooms and celery hearts perfectly. Ingredients 1 lemon Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 ½ ounces (3 cups) mixed baby greens 3 ounces cremini mushrooms, sliced ⅛ inch thick 3 ounces white button mushrooms, sliced ⅛ inch thick 1 celery heart, (the small white inner stalks), sliced diagonally into ⅛-inch-thick pieces (½ cup) Directions 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. 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. Rate it Print