This salad made me think of a silly riddle that I read many years ago. It was one of three or four riddles that were in a little book inside a box of Cracker Jack’s. For some reason, I still remember it. Here’s the riddle.
Question: How did the farmer pay his bills?
Answer: With his Celery (Salary)
I heard that groan, but it’s OK. The riddle is pretty bad, isn’t it?
My mother claimed that I referred to Celery as Celery/Salary for weeks after. I don’t think I fully understood the riddle when I read it which is probably why I kept saying Celery/Salary. Maybe I just liked the rhyming sound. I don’t know. Anyway, as I was slicing up my celery and thinking about nothing, Celery/Salary popped into my head, and I remembered the riddle and decided that I would share it here.
I am always looking for new and interesting salads as the days begin to get warmer. I am also always looking for salads that can be made ahead and that hold up well in the refrigerator. These types of salad make it much easier for me to quickly pack a healthy lunch in the morning before I head off to work.
This salad is modified from a recipe that I read in one of those Magazine/Cookbooks that are on display near the cash registers at my local grocery store. I was leafing through it, trying to decide if I wanted to buy it, while standing in a very long, and slow moving, line at the grocery store. Though I didn’t buy the book ($9.99 for a magazine? Are you kidding me?), the salad looked interesting and between what was in my cart and what I had at home on my shelves, I had almost everything that I needed to recreate the recipe at home with a couple of modifications.
When I got home, I whipped up the salad, and after tasting it right away, I stuck it in the fridge to go with that nights dinner. The salad was a success, and the leftovers were great the next day with my lunch. I liked it so much, that I kept making it over and over until I was completely out of celery. That has never happened before.
This recipe is very easy. The most time is spent slicing the mushrooms and the celery, and I confess, that I have been known to use pre-sliced mushrooms which I actually cut into smaller pieces so that they were similar in size to the celery. It tastes the same however I slice the mushrooms, but I think it looks prettier when I slice them myself because I can slice them very thin and they can retain their mushroom shape better than when I cut the thicker, commercial, slices into pieces.
I really liked this recipe, and I plan on it becoming one of our regular summer sides. It is light and refreshing. I hope you like it.
- 3 cups sliced celery, approximately ¼" thick
- 3 cups sliced cremini mushrooms
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 3 tablespoons lemon juice (fresh squeezed is best)
- 3 Tablespoons dried parsley
- ½ - 1 teaspoon kosher or coarse ground sea salt, to taste
- Shredded or shaved Italian cheese (Parmesan or Romano), to taste (optional)
- Make the Lemon-Parsley Vinaigrette by mixing the olive oil, white wine vinegar, lemon juice, parsley, and salt together in a jar with a lid. Mix together by shaking sealed jar until thoroughly combined and set aside.
- Slice celery ¼" thick
- Thinly slice cremini mushrooms
- Shake up the Lemon Parsley Vinaigrette again.
- Add to bowl with celery and mushrooms
- Toss and serve.
- You may top each serving with cheese if desired. It tastes good either way.