Leek, Mushroom, and Escarole Salad

Name: Leek, Mushroom, and Escarole Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. red wine vinegar; 1 1/2 tsp. country-style mustard; 2 tsp. chopped fresh oregano; 1 clove garlic, finely chopped; 1/4 c. plus 1 tablespoon olive oil, divided; Kosher salt and freshly ground black pepper; 1/2 lb. mushrooms (such as shiitake, cremini, oyster, or maitake), roughly torn; 1 large leek, white and light green parts only, cut into 1/4-inch rounds; 1 head escarole, roughly torn

This flavorful side salad is just the thing for a spring dinner.

By Christopher MichelPublished: Jan 10, 2023

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Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

15 mins

Sautéed mushrooms and leeks add depth and punch to this simple side salad, which is celebrational enough for a dinner party, but easy enough for a weeknight with family.

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Ingredients

3 Tbsp. red wine vinegar
1 1/2 tsp. country-style mustard
2 tsp. chopped fresh oregano
1 clove garlic, finely chopped
1/4 cup plus 1 tablespoon olive oil, divided
Kosher salt and freshly ground black pepper
1/2 lb. mushrooms (such as shiitake, cremini, oyster, or maitake), roughly torn
1 large leek, white and light green parts only, cut into 1/4-inch rounds
1 head escarole, roughly torn

Directions

1. Step 1Whisk together vinegar, mustard, oregano, garlic, and 1/4 cup oil in a bowl. Season with salt and pepper.
2. Step 2Heat remaining tablespoon oil in a large skillet over medium heat. Add mushrooms and leek and cook, stirring occasionally, until mushrooms are just wilted, 5 to 6 minutes. Season with salt and pepper. Remove from heat and cool slightly.
3. Step 3Add mushroom-leek mixture and escarole to dressing and toss to coat. Serve immediately.