Wild Mushroom Salad

Name: Wild Mushroom Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1 tablespoon mushroom broth (see recipe); 2 teaspoons sherry vinegar; 2 teaspoons minced shallots; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 2 cups mushroom ragout (see recipe); 2 bunches arugula or watercress; 2 endives, sliced in 1/4-inch slices; 1 head of radicchio, sliced

By Molly O'Neill

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

1tablespoon mushroom broth (see recipe)
2teaspoons sherry vinegar
2teaspoons minced shallots
¼teaspoon salt
⅛teaspoon freshly ground black pepper
1tablespoon olive oil
2cups mushroom ragout (see recipe)
2bunches arugula or watercress
2endives, sliced in ¼-inch slices
1head of radicchio, sliced

Ingredient Substitution Guide

Preparation

Step 1
In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
Step 2
Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.