Mushroom, Celery & Crispy Onion Salad

mushroom celery and crispy onion salad
  • 4Servings


  • 2 tablespoons olive or vegetable oil
  • 6 portobello mushrooms -- stemmed, gills scraped and caps cut into strips
  • Salt
  • Pepper
  • Splash of sherry, brandy or beef stock
  • 1 large heart of romaine, chopped
  • 4 - 5 ribs celery with leafy tops, thinly sliced on an angle
  • 1/2 red onion, halved lengthwise and thinly sliced, or 6 scallions, thinly sliced on an angle
  • 1 cup flat-leaf parsley leaves
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon grainy Dijon mustard
  • About 1/3 cup EVOO
  • Coarsely ground black pepper
  • 1 cup crumbled smoked blue cheese, preferably Oscar's (, or Stilton
  • 1/2 cup smoked almonds, preferably Blue Diamond, coarsely chopped


In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the mushrooms and cook, stirring often, until deeply browned and fragrant, 6 to 8 minutes. Season with salt and pepper. Add the sherry and stir, 1 minute, then transfer the mushrooms to a plate; let cool.

In a large bowl, combine the lettuce, celery, onion and parsley.

In a small bowl, whisk the Worcestershire, thyme and mustard; gradually whisk in the EVOO in a slow, steady stream. Season the dressing with salt and coarsely ground pepper. Toss the salad with the dressing and transfer to a platter. Top with the cheese, nuts and mushrooms.