FRISéE, RADICCHIO AND MIXED GREEN SALAD WITH SHRIMP AND MUSHROOMS

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Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms image

Categories     Salad     Leafy Green     Mushroom     Appetizer     Low/No Sugar     Shrimp     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 9

3 tablespoons raspberry vinegar
3 tablespoons minced fresh tarragon
2 tablespoons minced shallot
2/3 cup plus 2 tablespoons extra-virgin olive oil
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
1 pound cooked deveined large shrimp
6 cups mixed baby greens
4 cups bite-size pieces frisée or curly endive
1 head radicchio, torn into bite-size pieces

Steps:

  • Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
  • Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.

Trisha Claire
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I'm not a fan of mushrooms, but I loved them in this salad. They were perfectly cooked and added a great umami flavor.


Aisha Lubega
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This salad is a great way to use up leftover shrimp and mushrooms. It's also a great healthy and delicious lunch option.


Kathrien Meek
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I used grilled shrimp instead of boiled shrimp, and it was delicious. I also added a few chopped walnuts for extra crunch.


Chukwudi Okolie
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The dressing is what really makes this salad. It's light and flavorful, and it perfectly complements the other ingredients.


mark wisdom
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This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely adding this to my regular rotation.


Ariefull Islum
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I'm not a huge fan of radicchio, but I loved it in this salad. The bitterness was perfectly balanced by the sweetness of the shrimp and the mushrooms.


Denna Spradlin
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This salad was a hit at my last dinner party! The combination of flavors and textures was amazing, and the shrimp and mushrooms added a touch of elegance. I will definitely be making this again.