Mushroom, Chicory, and Celery-Root Salad

1 1/2 pounds mixed wild and cultivated mushrooms such as maitake, oyster, and king trumpet

1/2 cup extra-virgin olive oil, divided

3/4 teaspoon kosher salt, divided

1/4 teaspoon pepper

1 garlic clove

2 teaspoons whole-grain mustard

1 teaspoon honey

1/2 teaspoon fresh thyme leaves

1/4 cup Champagne vinegar

8 ounces celery root

12 cups loosely packed chicories, such as escarole and radicchio, leaves torn into bite-size pieces

Step 1

Preheat oven to 375°. Wipe dirt off mushrooms, trim tough stems, and cut large mushrooms to make all pieces about the same size. Toss in a bowl with 1/4 cup oil, 1/2 tsp. salt, and the pepper. Spread on a rimmed baking sheet. Bake, stirring occasionally, until browned, 30 to 45 minutes. Let cool.

Step 2

Make dressing: Sprinkle peeled garlic clove with remaining 1/4 tsp. salt, mince, and then flatten with side of chef's knife into a paste. Scrape paste into a jar with a tight-fitting lid and add mustard, honey, thyme, vinegar, and remaining 1/4 cup oil. Cap jar and shake until emulsified.

Step 3

Peel celery root, then cut into matchsticks, dropping them into a bowl of water to prevent darkening. Pat dry, then put in a large salad bowl and add chicories and mushrooms. Toss gently with dressing.

Step 4

Make ahead: Dressing, up to 1 day ahead, chilled. Prep vegetables 1 day ahead (chill celery root matchsticks in water), then dress just before serving.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 156Calories from Fat 64

% Daily Value *
Total Fat 12g19%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 159mg7%
Total Carbohydrate 13g5%

Dietary Fiber 6.6g27%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mushroom, Chicory, and Celery-Root Salad