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Ingredients
1 tablespoon mushroom broth (see recipe)
2 teaspoons sherry vinegar
2 teaspoons minced shallots
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups mushroom ragout (see recipe)
2 bunches arugula or watercress
2 endives, sliced in ¼-inch slices
1 head of radicchio, sliced
Nutritional analysis per serving (4 servings)
8 grams carbs; 79 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 186 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
- Step 2
Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.
Private Notes