Warm Escarole and Shiitake Salad
Warm escarole and shiitake mushrooms in a flavorful skillet, finished with a zesty balsamic dressing. A healthy, delicious salad for focused eating!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Colander
- Stove
- Serving platter
- Spoon
- Spatula
Ingredients
- extra virgin olive oil
- 1 red onion, thin half-moon slices
- ½ teaspoon chili powder
- Sea salt
- 5-6 dried shiitake mushrooms, soaked until tender, thinly sliced
- 3-4 tablespoons white wine
- 1 head escarole, rinsed well, sliced into 1-inch pieces
- 2 tablespoons balsamic vinegar
- ½ teaspoon sea salt
- 1 teaspoon red wine vinegar
- 2 teaspoons brown rice syrup
- 2 teaspoons sesame tahini
- juice of ½ fresh lemon
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