Salad of mixed greens with mushroom vinaigrette

Fresh mixed greens paired with a savory mushroom vinaigrette dressing. This salad is a delightful blend of earthy flavors and crisp textures.

Ingredients:

• 170g shiitake mushrooms, stems discarded
• 3/4 cup extra-virgin olive oil
• 1 garlic clove
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon truffle oil, or more to taste (optional)
• Salt and freshly ground pepper
• 2 cups vegetable oil
• 5 large shallots, thinly sliced and separated into rings
• 1/2 cup all-purpose flour
• 3 heads of frisée, torn into bite-size pieces
• 2 heads of radicchio, coarsely shredded
• 4 Belgian endives, separated into individual spears
• 12 thin slices of prosciutto

Instructions:

1. Preheat your oven to 350°. Mix the shiitake mushrooms with 1 tablespoon of olive oil. Place them on a baking sheet and bake for approximately 20 minutes, turning halfway through, until they are soft and slightly crispy. Allow them to cool down.
2. Using a blender or food processor, blend the mushrooms and garlic until they are finely ground. Add the lemon juice and, while the machine is running, slowly pour in the rest of the olive oil. Put the mixture into a bowl. Mix in the truffle oil and season with salt and pepper.
3. Warm up the vegetable oil in a saucepan. Coat the shallots with flour in a bowl, removing any excess flour. Cook the shallots in 2 separate batches in the hot oil, stirring continuously, until they turn golden and crunchy, which should take about 6 minutes. Place the cooked shallots on paper towels to remove excess oil. Season them lightly with salt.
4. Combine the frisée, radicchio, and endives in a large bowl. Add half of the prepared dressing and mix well. Season with salt and pepper, then add the rest of the dressing and mix again. Transfer the salad to a serving platter, sprinkle with prosciutto and the crispy fried shallots, and then serve.

Summary:

• Calories: 6330 kcal
• Fat: 623 g
• Protein: 55 g
• Carbs: 165 g
• Potassium: 4481 mg
• Magnesium: 277 mg