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Salad of Escarole, Radicchio, Shaved Porcini, and Olive Oil

Yield Makes 8 servings
The clean flavors of escarole and radicchio balance the richness of the whole meal. Prep: 10 minutes.


  • 1/4 cup olive oil
  • 3 tablespoons lemon juice (about 1 lemon)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 head escarole, washed and torn into pieces
  • 1 head radicchio, washed and torn into pieces
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/2 pound fresh porcini or baby bella (cremini) mushrooms, cleaned and trimmed

How to Make It

  1. Whisk together first 4 ingredients in a small bowl. Toss escarole and radicchio in a large bowl with Parmesan and 3 tablespoons dressing. Place on serving platter.

  2. Slice mushrooms as thinly as possible, and scatter on top of salad. Drizzle with remaining dressing. Serve with grilled or toasted ciabatta.