All right. Before you
go poo-pooing this recipe, thinking it’s all weird, lets talk about this
logically.
Think of all the weird
combinations of things that are totally awesome.
I bet people totally
thought the first person to put peanut butter and jelly together was a total
goofball.
Chicken and waffles
with maples syrup I a pretty crazy idea, but people go great distances to get
their hands on it.
If you haven’t had
chocolate and bacon together, you are majorly missing out.
In the food world,
weird works.
And this interesting
salad totally entertains.
You will need…
2 tablespoons white
wine vinegar
2 teaspoons fresh
lemon juice
½ teaspoon celery salt
1 teaspoon Dijon
mustard
2 garlic cloves,
minced
½ cup olive oil, plus
extra for brushing the grapes and mushrooms
¼ cup almond oil
½ cup flat-leaf
parsley leaves
½ cup celery leaves
(the leaves from one head)
¼ cup salted roasted
almonds, chopped
¼ cup Parmesan cheese
1 pound king oyster
mushrooms, sliced lengthwise ¼ inch thick
2 cups green grapes
2 heads butter
lettuce, chopped into bite-sized pieces
2 cups thinly sliced
celery
Salt and pepper to taste
Start by heating your
grill to a medium heat.
Take about 5 wooden
skewers and soak them for a few minutes in water.
While they are
soaking, combine the grapes with some salt and pepper and about 1 tablespoon
olive oil. Toss until the grapes are lightly coated.
Skewer all the grapes
and set them aside.
In a small bowl, whisk
together the vinegar, lemon juice, celery seeds, mustard half the garlic and
salt and pepper.
Gradually whisk in the
¼ cup of olive oil and the almond oil until emulsified. Or combine all in a
mason jar and shake well.
Then in a mini food
processor, combine the remaining garlic with the parsley, celery leaves,
Parmesan and almonds and pulse until finely chopped.
Add the other ¼ cup of
olive oil and puree to a chunky pesto.
Lightly brush the
mushrooms with another tablespoon of oil and season them with salt and pepper.
Poke quite a few small
holes in a large piece of aluminum foil and lay the mushrooms out in a single
layer on top of it.
Place the mushrooms
and the grapes on the grill.
Cook the grapes for
about 3 minutes a side. Just until they are lightly blistered.
Cook the mushrooms
just until they are tender and lightly browned. About 5 minutes.
Remove the grapes and
mushrooms from the heat and toss them in a bowl with the pesto.
Lay the lettuce out on
a large platter and toss the leaves with half the dressing.
Top the lettuce with
the mushroom and grape mixture.
Drizzle the remaining
dressing on the celery.
Finally, top the salad
with the celery and serve.
Love and Beer Floats
Angela
Grilled Grape and Oyster Mushroom Salad
2 tablespoons white
wine vinegar
2 teaspoons fresh
lemon juice
½ teaspoon celery salt
1 teaspoon Dijon
mustard
2 garlic cloves,
minced
½ cup olive oil, plus
extra for brushing the grapes and mushrooms
¼ cup almond oil
½ cup flat-leaf
parsley leaves
½ cup celery leaves
(the leaves from one head)
¼ cup salted roasted
almonds, chopped
¼ cup Parmesan cheese
1 pound king oyster
mushrooms, sliced lengthwise ¼ inch thick
2 cups green grapes
2 heads butter
lettuce, chopped into bite-sized pieces
2 cups thinly sliced
celery
Salt and pepper to taste
Start by heating your
grill to a medium heat.
Take about 5 wooden
skewers and soak them for a few minutes in water.
While they are
soaking, combine the grapes with some salt and pepper and about 1 tablespoon
olive oil. Toss until the grapes are lightly coated.
Skewer all the grapes
and set them aside.
In a small bowl, whisk
together the vinegar, lemon juice, celery seeds, mustard half the garlic and
salt and pepper.
Gradually whisk in the
¼ cup of olive oil and the almond oil until emulsified. Or combine all in a
mason jar and shake well.
Then in a mini food
processor, combine the remaining garlic with the parsley, celery leaves,
Parmesan and almonds and pulse until finely chopped.
Add the other ¼ cup of
olive oil and puree to a chunky pesto.
Lightly brush the
mushrooms with another tablespoon of oil and season them with salt and pepper.
Poke quite a few small
holes in a large piece of aluminum foil and lay the mushrooms out in a single
layer on top of it.
Place the mushrooms and the grapes on the grill.
Cook the grapes for
about 3 minutes a side. Just until they are lightly blistered.
Cook the mushrooms
just until they are tender and lightly browned. About 5 minutes.
Remove the grapes and
mushrooms from the heat and toss them in a bowl with the pesto.
Lay the lettuce out on
a large platter and toss the leaves with half the dressing.
Top the lettuce with
the mushroom and grape mixture.
Drizzle the remaining
dressing on the celery.
Finally, top the salad
with the celery and serve.
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