Celery and mushroom salad

Celery and mushroom salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 bunch celery, trimmed and sliced diagonally
250g mushrooms, finely sliced
1 large tinned pimiento, drained and sliced
2 spring onions, sliced
2 tablespoons parsley, chopped
60ml red wine vinegar
2 tablespoons dijon mustard
60ml olive oil
60ml vegetable oil
1 lemon, juiced
salt and freshly ground black pepper

Method

  1. Combine celery and mushrooms in a salad bowl, cover and chill. Place pimiento in blender or food processor, add spring onions, parsley, vinegar and mustard, and pureé; or place in a small bowl and pound with a pestle or the end of a rolling pin. Gradually add olive and vegetable oils, then mix in lemon juice, salt and pepper. Pour over celery and mushrooms; toss well. Cover and chill for 2 hours.
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