Mixed Bitter Greens with Sauteed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 1/2 teaspoons minced garlic (about 1 large clove) |
1/2 teaspoon dried rosemary, crumbled |
1/4 cup extra-virgin olive oil |
1/2 pound cremini or white mushrooms, trimmed and quartered (about 3 cups) |
2 tablespoons red-wine vinegar plus additional to taste if desired |
1 medium head chicory, rinsed and spun dry (about 6 cups) |
1 large belgian endive, cut lengthwise into strips (about 1 1/2 cups) |
1 head radicchio, shredded (about 2 cups) |
Directions:
1. In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.
2. In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.
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