Salad of Escarole, Radicchio, Shaved Porcini, and Olive Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The clean flavors of escarole and radicchio balance the richness of the whole meal. Prep: 10 minutes. Ingredients:
1/4 cup olive oil |
3 tablespoons lemon juice (about 1 lemon) |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
1 head escarole, washed and torn into pieces |
1 head radicchio, washed and torn into pieces |
1/2 cup (2 ounces) grated parmesan cheese |
1/2 pound fresh porcini or baby bella (cremini) mushrooms, cleaned and trimmed |
Directions:
1. Whisk together first 4 ingredients in a small bowl. Toss escarole and radicchio in a large bowl with Parmesan and 3 tablespoons dressing. Place on serving platter.
2. Slice mushrooms as thinly as possible, and scatter on top of salad. Drizzle with remaining dressing. Serve with grilled or toasted ciabatta.
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