| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
January 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Minced garlic; (about 1 large |
|
|
; clove) |
| 1/2 |
ts |
Dried rosemary; crumbled |
| 1/4 |
c |
Extra-virgin olive oil |
| 1/2 |
lb |
Cremini or white mushrooms; trimmed and |
|
|
; quartered (about 3 |
|
|
; cups) |
| 2 |
tb |
Red-wine vinegar plus additional to taste |
|
|
; if desired |
| 1 |
md |
Head chicory; rinsed and spun dry |
|
|
; (about 6 cups) |
| 1 |
lg |
Belgian endive; cut lengthwise into |
|
|
; strips (about 1 1/2 |
|
|
; cups) |
| 1 |
|
Head radicchio; shredded (about 2 |
|
|
; cups) |
INSTRUCTIONS
In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over
moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to
taste and cook, stirring, until tender, about 5 minutes. Stir in 1
tablespoon vinegar and remove skillet from heat.
In a large bowl toss chicory, endive, and radicchio with warm mushroom
mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil,
and salt and pepper to taste and heat through, stirring. Add hot dressing
to salad and toss well. Add additional vinegar if using.
Serves 4.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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