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Enchanted Forest Salad


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  • 3 pounds assorted fresh specialty mushrooms sliced (shiitakes, criminis, oysters)
  • 1 1/2 cups extra-virgin olive oil
  • 12 tablespoons chopped assorted fresh herbs (tarragon, parsley, chives, thyme)
  • 9 ounces arugula leaves washed, dried
  • 9 ounces oakleaf leaves washed, dried
  • 9 ounces radicchio leaves washed, dried
  • 12 tablespoons pignolis (pine nuts) toasted
  • 12 tablespoons diced peeled tomatoes
  • 12 tablespoons chopped shallots
  • 1 3/4 cups olive oil
  • 1 cup balsamic vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 12


Step 1

Place oil in pan, heat throughly. Add mushrooms; saute until cooked. Add vinaigrette to pan; toss. Add herbs to pan; toss.

Place hot mushrooms in bowl with lettuce; toss. Add nuts and concasse of tomatoes.

To serve, divide into 12 plates, layering mushrooms on top.

Vinaigrette: Combine shallots, oil, vinegar and salt and pepper to taste.

This recipe yields 12 servings.

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