Warm Escarole and Mushroom Salad

Name: Warm Escarole and Mushroom Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 1 medium head escarole, cleaned, dried, and torn into bite-size pieces; 1 teaspoon fresh thyme leaves, minced; 2 mediums garlic cloves, finely chopped; 454 grams mushrooms (such as shiitake, button, or cremini), cleaned, stems removed, and quartered; 59 milliliters olive oil; 5 Tbsps red wine vinegar; 8 servings Salt; 1 large shallot, thinly sliced

You can never have too many side dish recipes, so give Warm Escarole and Mushroom Salad a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 87 calories, 3g of protein, and 7g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, mushrooms, thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Place the escarole in a large, nonreactive bowl and set aside.

Ingredients you will need

Escarole

Equipment you will use

Bowl

Heat the oil in a large frying pan over high heat. When the oil smokes, add the mushrooms, garlic, shallot, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 6 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Shallot

Garlic

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Remove the pan from heat and transfer the mushrooms to the bowl with the escarole.

Ingredients you will need

Mushrooms

Escarole

Equipment you will use

Bowl

Frying Pan

Pour the vinegar into the pan. Stir, scraping up any browned bits from the bottom of the pan, then pour over the salad. Toss all the ingredients together, season with additional salt and pepper, and serve.

Ingredients you will need

Salt And Pepper

Vinegar