Mushroom and Celery-Heart Salad with Lemon Vinaigrette


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


  • 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)


  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. Divide greens between 2 salad plates.

  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.

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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