Photo: Anna Pelzer
Warm Escarole and Mushroom Salad Recipe
9 ingredients
15 min
6 to 8 servings
openrecipes
This simple salad of escarole and sautéed mushrooms is slightly acidic, making it the ideal side to serve with rich braised dishes like our Spice-Rubbed Pot Roast...
Estimated Nutrition (whole recipe, rough)
192
Calories
5g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium head escarole , cleaned, dried, and torn into bite-size pieces
- 1/4 cup olive oil
- 1 pound mushrooms (such as shiitake, button, or cremini), cleaned, stems removed, and quartered
- 2 medium garlic cloves, finely chopped
- 1 large shallot , thinly sliced
- 1 teaspoon fresh thyme leaves, minced
- Salt
- Freshly ground black pepper
- 5 tablespoons red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes