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

Ingredients

• 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

Preparation

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