Shaved Mushroom, Celery, and Sesame Salad
A fresh and elegant salad featuring paper-thin slices of mushrooms and celery, dressed with bright lemon and vinegar, served over creamy tahini and topped with parsley. This light yet satisfying dish combines earthy, crisp, and creamy textures.
Ingredients
- •2 stalks celery
- •5 ounces cremini or button mushrooms
- •1½ teaspoons fresh lemon juice
- •1½ teaspoons white wine vinegar
- •½ teaspoon Kosher salt
- •2 tablespoons tahini
- •1 tablespoon olive oil
- •¼ cup parsley leaves
- •¼ teaspoon Flaky salt
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
To de-string the celery, make a small cut into the outer base end of the celery stalk, no more than ⅛-inch deep, and pull along the length of the stalk. If it's a wide stalk, repeat, working around the outer edge, until no more strings are released. Using a mandoline, cut the celery and mushrooms into paper-thin shavings. In a large bowl, combine the celery and mushrooms and toss with the lemon juice, vinegar, and 1/2 teaspoon kosher salt and let stand for 5 minutes.
10 min
- 2.
Meanwhile, stir together the tahini and about 2 tablespoons water in a small bowl until smooth. Don't fret if it looks dry and lumpy; just keep stirring. The consistency should be about that of whipped cream cheese; adjust as needed by adding a bit more water or a bit more tahini. Season with a pinch of kosher salt, then using the back of a spoon, smear the mixture over your serving platter or bowl or divide it among 4 salad plates.
5 min
- 3.
Add the olive oil and parsley to the mushrooms and gently toss to combine, then pile on top of the tahini. Sprinkle with a few pinches of flaky salt and a few grinds of black pepper.
3 min
- 4.
Serve immediately, making sure to scrape up the tahini smear along with the mushroom-celery salad. Eat within an hour or so, as the mushrooms start releasing liquid as the salad sits.
2 min
