Ingredients
Creamy Lemon-Basil Vinaigrette:
- 1/4 cup fresh lemon juice
- 1 lemon, zested
- 2 tablespoons prepared mayonnaise
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves
- 1/2 cup olive oil
- 1 lemon, cut in half and grilled, for garnish
Mushrooms:
- 1 pound cremini or white button mushrooms, stems trimmed
- 3 tablespoons canola oil
- Salt and freshly ground black pepper
- 2 stalks celery (the white stalks from the heart), cut into 1/8-inch thick slices
- 1/4 cup chopped fresh parsley leaves
Directions
For the vinaigrette:
Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated.
For the mushrooms:
Heat the grill to high.
Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter.
Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve.
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By GESutton
Littleton, CO
on June 15, 2013
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Whole family loved it - a fantastic blend of flavors. Unfortunately, the online version is off from the more correct version in the book (which I made. For the mushrooms you'll want to add 4 oz. of mesclun greens (spring mix - hard to feed 4 without it. For the dressing, cut the honey back to 1 tsp. and kosher salt to half tsp. The final missing piece is 2 oz. Parmigiano-Reggiano, thinly shaved to go on top - really rounds out the flavor profile. Definitely putting this on my list of family favorites.
By feedbody&soul
apalachin, NY
on September 30, 2011
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Simply delicious! Great contrast of crunchy celery with meaty mushrooms. I used portabellos that I marinated with olive oil, balsamic and chopped garlic before grilling them. For added crunch, I served over a bed of romaine and shaved parmagiano cheese over the dish before serving. The dressing was perfect.
By ccmshop_12511312
Woodinville, 87
on January 03, 2010
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I watched Bobby demonstrate this and decided to try it even though I wasn't sure anyone at a dinner party would like it. It was a huge hit and everyone wanted the recipe. I'll definitely make it again and so will they. I used an electric grill and the mushrooms were still just wonderful.
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