Name: Shaved Mushroom, Celery, and Sesame Salad
Yield: 4 servings
Ingredients: 2 stalks celery, ends trimmed; 5 ounces cremini or button mushrooms (about 8), ends trimmed; 1 ½ teaspoons fresh lemon juice; 1 ½ teaspoons white wine vinegar; Kosher salt; 2 tablespoons well-stirred tahini; 1 tablespoon olive oil; Handful whole parsley leaves; Flaky salt; Freshly ground black pepper

Shaved mushrooms and celery over tahini sauce on a white plate.

Photo by Cara Howe

I’ve been a fan of raw mushrooms since I was a kid, so I’ve been happy to see them making a comeback at New York restaurants in the past few years. I’ve always liked their quiet but fresh flavor and their springy bounce. In this salad, the color palette—pale whites and browns—may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.

Recipe notes

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