Warm chantrelle salad with escarole and pecorino romano
Indulge in a flavorful warm chantrelle salad featuring the perfect mix of escarole and savory pecorino romano. A culinary delight in every bite!
Ingredients:
- Salad
- 450g chantrelle mushrooms, cleaned and sliced
- 340g 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)
Instructions:
- Prepare the dressing-- combine all the ingredients in a jar. Seal the jar tightly with a lid and shake vigorously to mix well. Taste it to ensure a harmonious flavor profile...make sure to adjust the salt levels to complement the acidity.
- Combine the mushrooms, thyme, parsley, and shallots in a large mixing bowl. In a large saute pan over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Once melted, add a portion (1/3) of the mushroom mixture into the pan and stir until coated. Arrange the mushrooms evenly in the pan with some space in between. If they are too crowded, saute in multiple batches. Avoid stirring the mushrooms continuously; allow them to brown slightly on one side before flipping. Season with salt and pepper generously, then transfer them to a medium bowl. Repeat the process with the remaining butter, oil, and mushrooms until all are sauteed.
- To prepare the salad, place the greens on a serving platter. Sprinkle shaved pecorino romano and pinenuts on top. Arrange the warm mushrooms in the center. Drizzle the salad with the prepared dressing.
Summary:
- Calories: 2271 kcal
- Fat: 213 g
- Protein: 38 g
- Carbs: 80 g
- Potassium: 3907 mg
- Magnesium: 243 mg