Warm Mushroom Salad with Soft Herbs

By akselden

Ingredients

• 6 ounces (7 cups) spicy salad mix such as treviso, dandelion, frisee, and/or arugula
• 1 cup mixed fresh herbs such as Italian
• parsley, tarragon, chives, and/or chervil (about 1/2 ounce)
• 2 to 4 slices brioche (about 3 1/2 ounces)
• 5 tablespoons extra-virgin olive oil, divided
• 2 pounds assorted mushrooms such as
• shiitake (stemmed), oyster, cremini,
• and/or button (halve any large ones)
• 1 teaspoon salt, divided
• 4 teaspoons finely chopped shallots, divided
• 4 teaspoons chopped fresh thyme, divided
• 2 tablespoons butter, divided
• 2/3 cup Sherry Vinaigrette (see recipe)
• Salt and ground black pepper to taste
• Lemon juice (optional)
• 1/3 cup hazelnuts, toasted and finely chopped
• 2 ounces Pecorino Romano cheese, shaved

Preparation

Step 1

Wash and spin dry all greens and place in large bowl with fresh herbs. Cover and refrigerate.
Cut crusts from brioche slices; tear slices into small pieces by hand (should have about 1 cup). Toss with 1 Tablespoon olive oil. Spread on baking sheet; bake in 350°F oven until golden brown, about 4 to 6 minutes. (If using another type of bread, baking time may be longer.) Set aside.
Heat large skillet over medium-high heat, When pan is hot, add 1 tablespoon olive oil. Once oil is hot (almost smoking) add a fourth of mushrooms. Do not crowd pan. Immediately add 1/4 teaspoon salt and saute mushrooms for 2 to 4 minutes (timing depends on variety), until mushrooms soften and begin to brown. Add 1 teaspoon finely chopped shallots, 1 teaspoon chopped thyme, and 1 1/2 teaspoons butter. Cook and stir for 1 to 2 minutes more or until mushrooms are tender. Remove to plate or shallow baking pan to cool. Continue to cook remaining mushrooms, adding oil, salt, shallots, thyme, and butter as above. Toss frequently to prevent burning, (Mushrooms
may be covered and chilled overnight or until needed. Before serving, saute mushrooms in large skillet to quickly heat through.)
Transfer hot mushrooms and toasted brioche to bowl of salad greens. Whisk Sherry Vinaigrette and pour into skillet
to heat through and deglaze pan. Pour over salad. Toss to coat. Season with salt, pepper, and a little lemon juice to taste. Divide salad onto 6 plates (or serve family style in large bowl). Scatter hazelnuts over salad. Top with shaved Pecorino Romano cheese. Serves 6.

Sherry Vinaigrette: Mix 1 tablespoon finely chopped shallots with 1/4 cup sherry vinegar and dash of salt and
ground black pepper; let stand for 10 or more minutes. Slowly whisk in 1/3up extra-virgin olive oil and adjust
seasonings to taste. Cover and set aside.