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Mushroom, Chicory, and Celery-Root Salad

Photo: Yunhee Kim; Styling: Karen Shinto
Total time 1 hr
Yield Serves 8 to 10
Make the dressing directly in a storage jar the day before.

Ingredients

  • 1 1/2 pounds mixed wild and cultivated mushrooms such as maitake, oyster, and king trumpet
  • 1/2 cup extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon pepper
  • 1 garlic clove
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 cup Champagne vinegar
  • 8 ounces celery root
  • 12 cups loosely packed chicories, such as escarole and radicchio, leaves torn into bite-size pieces

Nutrition Information

  • calories 156
  • caloriesfromfat 64 %
  • protein 3.5 g
  • fat 12 g
  • satfat 1.7 g
  • carbohydrate 13 g
  • fiber 6.6 g
  • sodium 159 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 375°. Wipe dirt off mushrooms, trim tough stems, and cut large mushrooms to make all pieces about the same size. Toss in a bowl with 1/4 cup oil, 1/2 tsp. salt, and the pepper. Spread on a rimmed baking sheet. Bake, stirring occasionally, until browned, 30 to 45 minutes. Let cool.

  2. Make dressing: Sprinkle peeled garlic clove with remaining 1/4 tsp. salt, mince, and then flatten with side of chef's knife into a paste. Scrape paste into a jar with a tight-fitting lid and add mustard, honey, thyme, vinegar, and remaining 1/4 cup oil. Cap jar and shake until emulsified.

  3. Peel celery root, then cut into matchsticks, dropping them into a bowl of water to prevent darkening. Pat dry, then put in a large salad bowl and add chicories and mushrooms. Toss gently with dressing.

  4. Make ahead: Dressing, up to 1 day ahead, chilled. Prep vegetables 1 day ahead (chill celery root matchsticks in water), then dress just before serving.

  5. Note: Nutritional analysis is per serving.