Celery salad with grilled king oyster mushrooms and celery pesto from Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen and Ryan Dunlavey

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Notes about this recipe

  • Jardimc on March 03, 2024

    Really delicious salad! I didn’t have quite enough celery, so I added some sautéed julienned celeriac and it worked well. I just love the grilled grapes and mushrooms. The only other change I made was halving the quantity of oil in the dressing, given that I already sautéed the celeriac in olive oil. Will definitely make again.

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