I can honestly say I've never made anything like this before. But every main individual ingredient sounded delicious to me, and when combined, it is truly a satisfying salad. I doubled the entire recipe because 1) feta comes in a 6 oz container and 2) if I'm going to the effort of roasting mushrooms, I might as well roast twice as many, right?
Celery Salad With Roasted Mushrooms, White Beans and Feta
Adapted from The Washington Post. From cookbook author Joy Manning. Tested by Ali Sharman.
Servings: 4 to 6
Ingredients
For the marinated celery
- 1/4 teaspoon onion powder (original was 2 tablespoons minced shallot, which I skipped as I didn't have any)
- 2 tablespoons apple cider vinegar (original was champagne or other white wine vinegar)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon granulated sugar (original was 3/4 teaspoon)
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper (original was 1/4 teaspoon - but I LOVE black pepper)
- 8 ribs celery (leafy stalks from the heart preferred), sliced very thin on the diagonal
- 1 1/2 cup cooked white beans (original was 1 cup)
For the roasted mushrooms
- 12 ounces cremini mushrooms, quartered
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine salt
For assembly
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped fresh dill
- 3 ounces crumbled feta cheese
Method
1. Make the mushrooms: While the celery is marinating, position a rack in the middle of the oven and preheat to 375 degrees. Arrange the mushrooms in a single layer on a large, rimmed baking sheet, drizzle with the oil, season with salt and toss to coat. Roast for 30 to 40 minutes, or until the mushrooms have browned and are tender.
2. Make the marinated celery: In a large bowl, whisk together the onion powder, vinegar, oil, sugar, salt and black pepper until the sugar has dissolved. Add the celery and beans and toss to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
3. Add mushrooms, parsley, mint and dill to the marinated celery and beans and mix until combined.
4. Top with crumbled feta and serve.
