Ingredients
2 tbsp. white wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. celery seeds
1/4 tsp. Dijon mustard
2 clove garlic
1/2 c. extra-virgin olive oil
1 tbsp. extra-virgin olive oil
1/4 c. roasted almond oil
salt
Freshly ground pepper
1/2 c. flat-leaf parsley leaves
1 1/2 c. tender celery leaves (from one head)
1/4 c. salted roasted almonds
1 lb. king oyster mushrooms
2 c. green grapes
2 head butter lettuce
2 c. very thinly sliced celery
Preparation
Step 1In a small bowl, whisk the vinegar with the lemon juice, celery seeds, mustard, and half of the garlic. Gradually whisk in 1/4 cup of the olive oil and the almond oil until emulsified. Season the dressing with salt and pepper.Step 2In a mini food processor, combine the remaining garlic with the parsley, celery leaves, and almonds, and pulse until finely chopped. Add another 1/4 cup of the olive oil and puree to a chunky paste. Season the pesto with salt and pepper.Step 3Light a grill. Brush the mushrooms with oil and season with salt and pepper. Grill over high heat, turning once, until tender and browned, about 5 minutes. In a bowl, toss the grapes with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill over high heat until the skins begin to blacken in spots, about 3 minutes; line the grill with perforated foil if the grapes will fall through. Transfer the grapes and mushrooms to a large bowl and toss with the pesto.Step 4Arrange the lettuce leaves on a platter and drizzle with half of the dressing. Spoon the mushroom-and-grape salad onto the lettuce. Toss the celery with the remaining dressing, spoon it on top and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
