Mushroom & Celeriac Salad

This refreshing Mushroom & Celeriac Salad offers a delightful crunch and earthy flavor profile. The combination of tender button mushrooms and finely shredded celeriac creates a unique texture that is both substantial and light. Dressed with a creamy blend of Greek yogurt, Dijon mustard, fresh garlic, and seasonal herbs, it provides a bright, zesty contrast to the root vegetables. Perfect as a healthy side dish for summer barbecues, a light lunch, or a starter to a larger meal, this recipe highlights simple, fresh ingredients. It is vegan-friendly if you substitute the yogurt with a plant-based alternative, making it versatile for various dietary preferences.

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 9.6

Dietary: Gluten-free, Vegetarian

Description

This refreshing Mushroom & Celeriac Salad offers a delightful crunch and earthy flavor profile. The combination of tender button mushrooms and finely shredded celeriac creates a unique texture that is both substantial and light. Dressed with a creamy blend of Greek yogurt, Dijon mustard, fresh garlic, and seasonal herbs, it provides a bright, zesty contrast to the root vegetables. Perfect as a healthy side dish for summer barbecues, a light lunch, or a starter to a larger meal, this recipe highlights simple, fresh ingredients. It is vegan-friendly if you substitute the yogurt with a plant-based alternative, making it versatile for various dietary preferences.

Ingredients

175 gram Button mushrooms
1/2 Lemon; juiced
100 gram Celeriac
Mixed lettuce leaves and watercress, washed
1 Garlic clove, crushed
2 tbsp Thick Greek yogurt
1 tbsp Dijon or mild mustard
1 tbsp Finely chopped summer herbs
Salt and pepper to taste

Directions

1
Slice or quarter the mushrooms and sprinkle with the lemon juice.
2
Peel the celeriac and cut into matchstick-sized pieces or shred using a food processor.
3
Immediately place the shredded celeriac into a bowl of water mixed with a squeeze of lemon or a spoonful of vinegar to prevent discoloration.
4
In a small bowl, combine the Greek yogurt, crushed garlic, mustard, salt, and pepper to create the dressing.
5
Drain the celeriac thoroughly and stir it into the yogurt dressing.
6
Add the lemon-tossed mushrooms and chopped summer herbs to the bowl and mix well.
7
Arrange the mixed lettuce leaves and watercress on two serving plates.
8
Pile the mushroom and celeriac mixture onto the salad leaves and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 9.6kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.4g2%
Sugars 0.9g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If celeriac is unavailable, finely sliced celery heart makes a delicious substitute.

This salad pairs wonderfully with warm granary bread.

For a vegan version, substitute the Greek yogurt with a thick, unsweetened plant-based yogurt.

Serve as soon as possible after assembly to maintain the crisp texture of the vegetables.

Keywords: salad, mushroom, celeriac, vegan, healthy, lunch, side dish, yogurt dressing, garlic, herbs, fresh, crisp, easy, vegetarian, lemon, mustard

Read it online: https://www.chefs-mate.com/recipe/mushroom-celeriac-salad/