• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, B12, C, D, E, P
MineralsCopper, Natrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons white wine vinegar

  2. 2 teaspoons fresh lemon juice

  3. 1/2 teaspoon celery seeds

  4. 1/4 teaspoon Dijon mustard

  5. 2 small garlic cloves, minced

  6. 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

  7. 1/4 cup roasted almond oil

  8. Salt and freshly ground pepper

  9. 1/2 cup flat-leaf parsley leaves

  10. 1/2 cup tender celery leaves (from one head)

  11. 1/4 cup salted roasted almonds, chopped

  12. 1 pound king oyster mushrooms, sliced lengthwise

  13. 1/4 inch thick

  14. 2 cups green grapes (12 ounces)

  15. 2 heads butter lettuce, leaves separated

  16. 2 cups very thinly sliced celery

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.

  2. In a mini food processor, combine the remaining garlic with the parsley, celery leaves and almonds and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.

  3. Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.

  4. Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve.


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