Warm roasted mushrooms make this celery salad hearty and appealing on a cold day. Goat cheese, blue cheese or Parmigiano-Reggiano would all be good swaps for the feta.
Make ahead: The celery mixture needs to marinate in the refrigerator for at least 30 minutes and up to 1 hour. The salad can be refrigerated for up to 3 days. (The mushrooms aren’t the same cold or at room temperature, but they are still good.)
Celery Salad
Ingredients for the marinated celery:
2 tablespoons minced shallot
2 tablespoons champagne or other white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
8 ribs celery (leafy stalks from the heart preferred), sliced very thin on the diagonal
1 cup cooked or canned white beans (rinsed and drained if canned)
Ingredients for the roasted mushrooms
12 ounces cremini mushrooms, each cut into quarters
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
For assembly:
1/4 cup chopped parsley
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
3 ounces crumbled feta cheese
For the marinated celery: Whisk together the shallot, vinegar, oil, salt, sugar and black pepper in a large salad bowl until the sugar has dissolved. Add the celery and white beans, toss, and let marinate in the refrigerator for 30 minutes to 1 hour.