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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Ableman Ebuka
[email protected]This salad was delicious! I made it for a potluck and it was a big hit. I will definitely be making this again.
Delight Swae
[email protected]This salad was a bit too spicy for my taste. I think I would have preferred less cayenne pepper in the dressing.
Alvin Washington
[email protected]I loved this salad! The combination of flavors and textures was perfect. I will definitely be making this again.
Bigger Man
[email protected]This salad was a bit too oily for my taste. I think I would have preferred a lighter dressing.
Pinky Sasis
[email protected]This salad was a great way to use up some leftover mushrooms. It was easy to make and very delicious. I will definitely be making this again.
Unik Thapa
[email protected]I'm not sure what I did wrong, but my salad turned out really watery. Maybe I didn't cook the mushrooms long enough?
Lorisha Osman
[email protected]This salad was absolutely delicious! The mushrooms were perfectly cooked and the dressing was so flavorful. I will definitely be making this again and again.
Aftabmallah Aftabmallah
[email protected]This salad was a bit bland for my taste. I think I would have preferred a more flavorful dressing.
Sawrem Sawrem
[email protected]I made this salad for lunch and it was the perfect light and healthy meal. The mushrooms were cooked to perfection and the dressing was very flavorful. I will definitely be making this again.
Bartholomew Lokossou
[email protected]This salad was amazing! The flavors were so well-balanced and the textures were perfect. I especially loved the combination of the warm mushrooms and the cool, crisp chicories.
Rosedjina Jean
[email protected]This salad was delicious and very easy to make. I used a mix of wild mushrooms and they worked great. The dressing was also very good. I will definitely be making this again.
Ebel Apumarode
[email protected]This salad was a bit too bitter for my taste. I think I would have preferred a different type of greens, such as arugula or spinach.
Trippie Joe
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this salad. The mushrooms were cooked perfectly and the dressing was light and flavorful. I would definitely make this again.
Ashim Sarker
[email protected]This salad was easy to make and very delicious. I used a variety of mushrooms, including cremini, shiitake, and oyster, and they all worked well in the dish. The dressing was also very flavorful and complemented the salad perfectly.
Dee Wesley
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique combination of flavors and textures. I will definitely be making this again.
nathan mwale
[email protected]This salad was a delightful mix of flavors and textures. The mushrooms were perfectly cooked, with a tender chewiness, and the chicories added a nice bitterness that balanced out the sweetness of the dressing. I especially liked the addition of the w