Celery, grilled grape and mushroom salad

Enjoy a delightful combination of crisp celery, charred sweet grapes, and earthy mushrooms in this savory grilled salad. Perfect harmony of flavors!

Ingredients:

• 2 tablespoons white wine vinegar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon celery seeds
• 1/4 teaspoon Dijon mustard
• 2 small garlic cloves, minced
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/4 cup roasted almond oil
• Salt and freshly ground pepper
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup tender celery leaves (from one head)
• 1/4 cup salted roasted almonds, chopped
• 450g king oyster mushrooms, sliced lengthwise 1/4 inch thick
• 2 cups green grapes (340g)
• 2 heads butter lettuce, leaves separated
• 2 cups very thinly sliced celery

Instructions:

1. In a small bowl, mix together the vinegar, lemon juice, celery seeds, mustard, and half of the minced garlic. Slowly add 1/4 cup of olive oil and almond oil while whisking until the mixture is well combined. Season the dressing with salt and pepper.
2. Using a small food processor, blend the rest of the garlic with parsley, celery leaves, and almonds until finely chopped. Then, add another 1/4 cup of olive oil and blend until it forms a coarse paste. Season the pesto with salt and pepper.
3. Start the grill. Coat the mushrooms with oil and sprinkle them with salt and pepper. Grill over high heat, flipping them once, until they are tender and golden brown, approximately 5 minutes. In a separate bowl, mix the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the grapes start to blacken slightly, about 3 minutes; if the grapes are too small, you can line the grill with foil with holes. Transfer the grapes and mushrooms to a large bowl and mix in the pesto.
4. Place the lettuce leaves on a serving platter and drizzle half of the prepared dressing over them. Spoon the mushroom and grape salad onto the lettuce. Toss the celery with the rest of the dressing, spoon it over the salad, and serve.

Summary:

• Calories: 2270 kcal
• Fat: 199 g
• Protein: 33 g
• Carbs: 119 g
• Potassium: 4547 mg
• Magnesium: 312 mg