Grilled Mushroom And Shaved Celery Heart Salad With Creamy Lemon-Basil Vinaigrette
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
46
Sourness
49
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)2 tbsps
Mayonnaise (prepared)2 tsps
Honey1 tsp
Kosher Salt1 cup
Basil Leaves (fresh)1 cup
Olive Oil450 g
Cremini3 tbsps
Canola Oil1
SaltDirections:
1
For the vinaigrette: Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth
2
Can be made 1 hour in advance and refrigerated
3
For the mushrooms: Heat the grill to high
4
Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat
5
Skewer mushrooms, 4 on a skewer
6
Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes
7
Turn over and continue grilling until just cooked through, 3 to 4 minutes longer
8
Remove from the grill to a cutting board and quarter
9
Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper
10
Top with the mushrooms and drizzle with more of the vinaigrette
11
Squeeze lemon juice over the salad and serve