BITTER GREENS WITH SAUTEED MUSHROOMS AND WARM ROSEMARY VINAIGRETTE (chicory, endive and radicchio, for four)
1-1/2 teaspoons minced garlic (about 1 large clove)
½ teaspoon dried rosemary, crumbled
¼ cup extra-virgin olive oil
½ pound cremini or white mushrooms, trimmed and quartered (about 3 cups)
2 tablespoons red wine vinegar, plus additional to taste if desired
1 medium head chicory, rinsed and spun dry (about 6 cups)
1 large Belgian endive, cut lengthwise into strips (about 1-1/2 cups)
1 head radicchio, shredded (about 2 cups)
- In a heavy skillet cook the garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms and salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.
- In a large bowl toss chicory, endive and radicchio with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if desired.
Serve with: Potato soup with kielbasa and spinach