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Warm Shiitake and Celery Salad





Yields
Serves 4 (makes 1 1/2 qts.) (serving size: 1 1/2 cups)



Total Time
35 mins

This salad goes all-in with the mushroom flavor, while salty pecorino and crunchy celery provide balance. Tearing the shiitakes into pieces makes for easier prep, and the jagged edges get nicely brown when sautéed.

su-Warm Shiitake and Celery Salad Image




Photo: Annabelle Breakey

 5 tablespoons extra-virgin olive oil, divided
 1 tablespoon plus 2 tsp. red wine vinegar
  About 1 tsp. kosher salt, divided
  About 1/4 tsp. freshly ground pepper
 1/2 cup celery leaves, torn into pieces
 2 1/2 cups thinly sliced celery, cut on a diagonal
 1 1/2 cups baby spinach leaves
 3/4 cup flat-leaf parsley leaves
 12 ounces fresh shiitake mushrooms, stems removed, caps torn into 1-in. pieces
 1/3 cup hazelnuts, toasted and chopped
 1 1/2 ounces pecorino cheese, shaved with a vegetable peeler
Step 1
1

In a small bowl, whisk together 4 tbsp. oil, the vinegar, 3/4 tsp. salt, and 1/4 tsp. pepper and set aside.

Step 2
2

Put celery leaves, celery, spinach, and parsley in a salad bowl.

Step 3
3

Heat remaining tbsp. oil in a 12-in. fry­ing pan over medium-high heat until shimmering. Add mushrooms and cook undisturbed until browned on underside, 1 to 2 minutes. Season with 1/4 tsp. salt and cook, stirring occasionally, until browned and tender but not too soft, 2 to 3 minutes.

Step 4
4

Transfer mushrooms to bowl with celery, add vinaigrette and hazelnuts, and toss to coat. Scatter cheese over salad, season to taste with more salt and pepper, and toss again.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 303Calories from Fat 78
% Daily Value *
Total Fat 27g42%

Saturated Fat 5.1g26%
Cholesterol 11mg4%
Sodium 655mg28%
Total Carbohydrate 12g4%

Dietary Fiber 5g20%
Protein 6.7g14%

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