·Rachael Ray
Escarole Salad with Portobellos
"When I’m using raw mushrooms in a salad, I toss them with salt and lemon juice and let them hang out for a half hour. The salt and acid draw the moisture from the mushrooms, making them soft and juicy." -Rach
Ingredients
- 2 large portobello mushroom caps
- ½ bunch fresh flat-leaf parsley (leaves and tender stems), chopped
- 3 stalks celery with leafy tops, chopped
- 1 small or 1/2 medium white onion, chopped
- 2 cloves garlic, crushed to a paste or finely chopped
- 1 ½ lemons, juiced (about 1/4 cup)
- Salt and pepper
- 1 large head or 2 medium heads escarole—washed, dried, and coarsely chopped
- ½ bulb fennel, cored, shaved on a mandoline, or very thinly sliced with a knife
- 1 can (14 oz.) cannellini beans, rinsed and drained
- 2 tbsp. fresh sage leaves (5 to 6 leaves), very thinly sliced
- ¾ to 1 cup shaved Parmigiano-Reggiano (shaved with a vegetable peeler)
- ¼ cup EVOO
Directions
- Step 1 Using a spoon, scrape out the gills on the undersides of the mushroom caps. Thinly slice the mushrooms, then cut the slices into bite-size pieces. In a large bowl, toss the mushrooms, parsley, celery, onion, and garlic with the lemon juice; season with salt and pepper. Let the mushroom mixture stand at room temperature for 30 minutes.
- Step 2 When you’re ready to serve the salad, add the escarole, fennel, beans, sage, and Parm to the mushroom mixture. Drizzle the salad with the EVOO, toss to combine, and season.
- Step 3 The Softer Side of ‘Shrooms: When I’m using raw mushrooms in a salad, I toss them with salt and lemon juice and let them hang out for a half hour. The salt and acid draw the moisture from the mushrooms, making them soft and juicy.