WARM MUSHROOM AND CHICORIES SALAD
This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for a less oily finish and more robust flavor. They're tossed with bitter chicories, quick-pickled shallots, toasted hazelnuts, pomegranate arils, and anchovy paste-and the mild sweetness of white balsamic vinegar ties everything together in the vinaigrette.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Place nuts in a single layer on a rimmed baking sheet; toast until darkened slightly with a nutty aroma, 10 to 12 minutes. When cool enough to handle, coarsely chop.
- In a small bowl, combine shallots, vinegar, lemon juice, and 1 tablespoon water; season with salt and pepper. Heat a dry medium skillet over medium-high; add mushrooms and a pinch of salt. Cook, stirring a few times, until mushrooms are golden brown in places and a film forms on bottom of skillet, 5 to 7 minutes.
- Drizzle with 1 tablespoon oil and sprinkle evenly with brown sugar. Cook until mushrooms are caramelized and fragrant, about 1 minute. Transfer mixture to a large bowl; cover to keep warm.
- Return skillet to medium heat. Drain shallots, pouring shallot liquid into skillet, and set aside. Stir mustard, anchovies, and lemon zest into skillet to combine. Slowly whisk in remaining 1/4 cup oil and cook just to warm through, about 20 seconds.
- Transfer to bowl with mushroom mixture, along with chicories. Toss to evenly coat and season to taste. Top with pickled shallots, chopped hazelnuts, and pomegranate arils; serve.
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Mereseini Tuitoga
[email protected]This salad is a keeper! I'll definitely be making it again.
Md Reazul Konder
[email protected]I'm always looking for new ways to cook mushrooms and this salad is a great option. It's simple to make and it's packed with flavor.
M Mohib
[email protected]Not bad!
Abbas Shehoury
[email protected]This salad is a great way to get your daily dose of vegetables. I love the combination of flavors and textures.
Sk Sojib khan
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some crumbled goat cheese on top.
Moulin Munsif
[email protected]This salad was just okay. The mushrooms were a bit bland and the dressing was too sweet for my taste.
Faridah Namugga
[email protected]Meh.
Nantege Zainah
[email protected]This salad is a great way to use up leftover mushrooms. I added some roasted butternut squash and it was delicious.
Zakir Khan
[email protected]I'm not a huge fan of mushrooms, but this salad changed my mind! The mushrooms were cooked perfectly and the dressing was amazing. I'll definitely be making this again.
Rontisha Jackson
[email protected]Yum!
noor iqbal
[email protected]Easy to make and delicious! I used a mix of baby kale and arugula instead of chicories and it turned out great. The dressing is light and flavorful.
My phone First
[email protected]This salad was a hit! The combination of warm mushrooms, slightly bitter chicories, and tangy dressing was perfect. I especially loved the crispy shallots on top. Will definitely be making this again.