- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables," says chef Amanda Cohen. She balances out the celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
Ingredient:
- 2 tablespoons white wine vinegar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon celery seeds
- 1/4 teaspoon Dijon mustard
- 2 small garlic cloves, minced
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/4 cup roasted almond oil
- Salt and freshly ground pepper
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup tender celery leaves (from one head)
- 1/4 cup salted roasted almonds, chopped
- 1 pound king oyster mushrooms, sliced lengthwise 1/4 inch thick
- 2 cups green grapes (12 ounces)
- 2 heads butter lettuce, leaves separated
- 2 cups very thinly sliced celery
