Celery And Portobello Salad Food

CELERY AND PARMESAN SALAD

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

CHEESE-STUFFED PORTOBELLOS

Steps:

• Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
• Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
• Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

PORTOBELLO MUSHROOM SALAD

Steps:

• Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

SLICED GRILLED PORTOBELLO MUSHROOM SORTA-CAESAR SALADS

Steps:

• Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve.
• While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.
• Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

EARTHY PORTOBELLO SALAD WITH PROSCIUTTO

Steps:

• TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
• Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve.
• Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve.

SLICED HERB AND GARLIC TAGLIATA OVER SHAVED PORTOBELLO, CELERY, AND PARMIGIANO-REGGIANO SALAD

Steps:

• Preheat a grill pan, outdoor grill, or tabletop electric grill to high heat.
• Chop the garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, all of the sage, half of the parsley leaves, and all but 1 tablespoon of the thyme leaves on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic to the pile and continue until all the herbs, zest, and garlic are finely chopped and combined. Add about a teaspoon each of coarse salt and black pepper to the pile and mash it into the herbs and garlic using the flat of your knife and the palm of your hand.
• Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing.
• Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across but slice them as thin as possible as well. Shred the cheese using a vegetable peeler to make long, thin pieces of Parmigiano-Reggiano. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side facing up. The juice will spill out and down over the sides. It's messy, but it keeps the seeds in the lemon and out of your salad. Generously drizzle the salad with some EVOO to coat and toss the salad lightly with your fingertips. Season with salt and pepper.
• Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with Worcestershire or lemon juice. Place a sliced steak on each dinner plate and top with mounds of the salad. YUMMO!

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.