Warm Chantrelle Salad With Escarole And Pecorino Romano Recipe

Name: Warm Chantrelle Salad With Escarole And Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 pound chantrelle mushrooms, cleaned and sliced; 12 ounces baby bella mushrooms, cleaned and sliced; 2 teaspoons fresh thyme or lemon thyme leaves, chopped; 1/3 cup loosely packed italian parsley, chopped; 2 large shallots, thinly sliced; 8 tablespoons butter; 3 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; 5-6 cups escarole, arugula or mixed greens; shaved pecorino romano, to taste (I like a lot!); 1/4 cup toasted pinenuts; Balsamic Vinaigrette; 2 tablespoons aged balsamic vinegar; 1/4 cup extra virgin olive oil; 1/2 teaspoon sweet mustard such as balsamic or champagne maple; 1/2 teaspoon fresh lemon juice; 1 teaspoon honey; Salt and freshly ground pepper to taste; a few shaves of lemon zest (optional)

Servings: persons

Salad
1 pound chantrelle mushrooms, cleaned and sliced
12 ounces baby bella mushrooms, cleaned and sliced
2 teaspoons fresh thyme or lemon thyme leaves, chopped
1/3 cup loosely packed italian parsley, chopped
2 large shallots, thinly sliced
8 tablespoons butter
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
5-6 cups escarole, arugula or mixed greens
shaved pecorino romano, to taste (I like a lot!)
1/4 cup toasted pinenuts
Balsamic Vinaigrette
2 tablespoons aged balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sweet mustard such as balsamic or champagne maple
1/2 teaspoon fresh lemon juice
1 teaspoon honey
Salt and freshly ground pepper to taste
a few shaves of lemon zest (optional)

1
Prepare the dressing-- place all the ingredients in a jar. Close jar tightly with a lid and shake to emulsify. Taste test it...it should be well balanced...be sure to add enough salt to balance out the acids.
2
Toss the mushrooms, thyme, parsley, and shallots together in a large bowl. In a large saute pan, over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. When butter is melted, spoon 1/3 of the mushroom mixture into the pan and stir to coat. Spread out the mushrooms evenly in the pan. There should be a little space between the mushrooms. If there isn't, remove some of the mushrooms and plan to saute more batches. Resist the temptation to stir the mushrooms nervously. Just let them sit there until they start getting a crisp brown edge, then toss a bit to brown the other side. Season generously with salt and pepper and remove them from the pan into a medium sized bowl. Again, add 2 tablespoons butter and 1 tablespoon olive oil and add another 1/3 of the mushrooms. Continue process until all the mushrooms are sauteed.
3
To assemble the salad, place the greens on a serving dish. Top with shaved pecorino romano and pinenuts. Spoon warm mushrooms in the middle. Drizzle salad with dressing.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Salad, 1 pound chantrelle mushrooms, cleaned and sliced, 12 ounces baby bella mushrooms, cleaned and sliced, 2 teaspoons fresh thyme or lemon thyme leaves, chopped, and more.

Yes, Warm Chantrelle Salad With Escarole And Pecorino Romano falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Chantrelle Salad With Escarole And Pecorino Romano

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