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Photo: Yunhee Kim; Styling: Karen Shinto Photo by: Photo: Yunhee Kim; Styling: Karen Shinto

Mushroom, Chicory, and Celery-Root Salad

Make the dressing directly in a storage jar the day before.

Sunset NOVEMBER 2011

  • Yield: Serves 8 to 10
  • Total: 1 Hour


  • 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


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.

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 64%
  • Protein: 3.5g
  • Fat: 12g
  • Saturated fat: 1.7g
  • Carbohydrate: 13g
  • Fiber: 6.6g
  • Sodium: 159mg
  • Cholesterol: 0.0mg

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Mushroom, Chicory, and Celery-Root Salad Recipe