Radish Mushroom And Endive Salad Recipes

Steps:

• In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

Steps:

• Tear lettuce into bite-size pieces, and place in serving bowl. Add radishes, endive, and scallions. Drizzle with lemon juice and oil; toss to combine. Season with salt and pepper, and serve.

Steps:

• In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified.
• Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.

Steps:

• Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
• Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
• With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Steps:

• Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper.
• Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.

Steps:

• cut the endives lengthwise and place on a salad dish.
• add the sliced mushroom, onions and corn.
• mix the oil, vinegar salt and pepper and add to salad.
• sprinkle fresh parsley over the salad.

Steps:

• In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.

Steps:

• If using brown rice or barley, toast first: Heat a medium saucepan over medium-high heat and add the barley or brown rice. Stir in the pan until the grains begin to smell toasty, about 5 minutes. Add the stock or water and salt (1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat to low, cover and simmer 40 to 45 minutes, until tender. If all of the liquid has not been absorbed, drain and return to the pan. Place a clean dish towel over the top of the pan and return the cover. Let sit undisturbed for 10 minutes. If using triticale, soak in 3 cups water if you have the time for 1 hour before cooking. Combine in a saucepan with the soaking water (or drain and use 3 cups stock), bring to a boil, add salt to taste, reduce the heat and simmer 45 to 50 minutes, until some of the grains have begun to splay. Turn off the heat and let steep for 15 minutes in any liquid remaining in the pan, then drain.
• Heat the olive oil in a large, heavy skillet over medium-high heat and add the shiitake mushrooms. Cook, stirring, until they begin to sweat and color slightly, 2 to 3 minutes. Add the garlic, sage, and salt to taste and sauté just until the mushrooms are tender, about 1 minute. Turn off the heat, add the regular mushrooms and 1 tablespoon of the dressing, and stir together. Stir in the cooked grains and the herbs. Add salt and pepper to taste.
• When ready to serve, whisk the remaining salad dressing and add to the grains and mushrooms. Stir over medium heat until heated through. Add the endive, toss together and serve.