Mâche & Endive Salad with Pickled Mushrooms
Prep Time
Serves
Cooking Mode
Pickled Mushrooms:
3 cloves garlic, thinly sliced
2 tbsp olive oil
1 lb button mushrooms
½ cup dry white wine
¼ cup white wine vinegar
2 tbsp chopped fresh thyme leaves
½ tsp ground coriander
salt and pepper to taste
Vinaigrette:
4 tsp sherry vinegar
3 tbsp olive oil
2 tbsp finely chopped shallots
½ tsp salt
¼ tsp pepper
Salad:
8 cups mâche salad
3 endives, thinly sliced in julienne strips
¼ cup shaved Parmesan cheese
Pickled Mushrooms:
3 cloves garlic, thinly sliced
2 tbsp olive oil
1 lb button mushrooms
½ cup dry white wine
¼ cup white wine vinegar
2 tbsp chopped fresh thyme leaves
½ tsp ground coriander
salt and pepper to taste
Vinaigrette:
4 tsp sherry vinegar
3 tbsp olive oil
2 tbsp finely chopped shallots
½ tsp salt
¼ tsp pepper
Salad:
8 cups mâche salad
3 endives, thinly sliced in julienne strips
¼ cup shaved Parmesan cheese
Directions
1In a large saucepan over medium heat, sauté garlic in olive oil until golden brown, about 2 min. Add mushrooms, wine, vinegar, thyme, coriander, and salt and pepper to taste. Cover and cook mushrooms, until tender 5 to 7 min.
2In a small bowl, combine sherry vinegar, olive oil, shallots, salt and pepper.
3Remove mushrooms from liquid and cut in half if large. Combine with mâche and endive in a large salad bowl. Drizzle with vinaigrette and toss gently. Garnish each serving with cheese shavings.
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Personal Note
Personal Note
