Warm salad with mushrooms and escarole
4 servings
60 minutes
Warm salad with mushrooms and escarole is a refined dish of European cuisine that combines the rich flavor of mushrooms with the freshness of escarole. This salad originated as a simple yet elegant dish popular among gourmets who appreciate the balance of textures and aromas. Mushrooms sautéed in olive oil with garlic, shallots, and thyme acquire a rich, caramelized flavor that is harmoniously complemented by the light acidity of red wine vinegar. The slightly bitter escarole leaves soften under the influence of warm ingredients, creating a rich yet fresh profile for the dish. This salad is perfect as a light standalone dish or as a side to meat or fish. It not only warms but also brings gastronomic pleasure to anyone who appreciates the refined simplicity of European flavors.
1
Tear the escarole leaves into small pieces in a large bowl.
- Escarole: 1 piece
2
Heat olive oil in a large skillet over high heat until it smokes. Add sliced mushrooms, minced garlic, sliced shallots, and thyme. Season with salt and pepper. Cook, stirring, for 5-7 minutes until the mushrooms are soft and browned.
- Olive oil: 0.3 glass
- Fresh mushrooms: 500 g
- Garlic: 2 cloves
- Shallot: 1 piece
- Chopped fresh thyme: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Transfer the mushrooms to a bowl with escarole.
- Fresh mushrooms: 500 g
- Escarole: 1 piece
4
Pour vinegar into the pan and mix. Drizzle over the salad, mix, and season with salt and pepper to taste.
- Red wine vinegar: 5 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
