Oyster Mushroom & Celery Salad


  • 8 stalks celery 
  • 1 cup finely chopped oyster mushrooms
  • 1/2 shallot, minced 
  • 1/4 cup white wine vinegar 
  • 1/4 cup extra virgin olive oil 
  • 1 teaspoon sea salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 2 heads lettuce, washed and leaves separated 
  • 3 oz Parmesan cheese, shaved 


In a small bowl, combine the mushrooms, shallot, vinegar, oil, salt and pepper. Place in the fridge to marinate. This can be one day in advance. 

Thinly slice the celery stalks, on a bias, as thinly as you can.

A sharp knife will be very important for this step. 

Place the celery, lettuce and mushroom mixture in a bowl and toss to coat. Add Parmesan and gently toss. 

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